stiffy
03-13-2010, 11:16 PM
Started a whole case of pork shoulders (bone-in) at 6:00 CST just foiled them an hour ago, prolly looking to finish at around 2 or 3, I realize I coulda started later but I was worried about getting done in time, potluck at 1230 tomorrow, I was wondering what you think would be best to do when they are done, after the 1.5 hours rest in a cooler, put in a roaster on low until done or, that's is the only idea I have now any others??????