Serious Eats: Talk
Smoked Pork Butt- Urgent Question
I am cooking a meal for about 75 coaches and track officials for tomorrow. One thing on the menu is pulled pork sandwiches. I started the four pork roasts this morning at about 10:00 and smoked them until about 7:00, at which time I figured they would be done. Unfortunately, they had reached an internal temperature of only 155 degrees. I brought them in and they have been in the oven at 325, covered with foil for a couple of hours and the temperature is only at 170 degrees. If I would turn the oven down to 200 degrees and leave the meat in overnight, would it come out okay for tomorrow? I have no idea why this pork has taken so long. I've never had this problem before, but it's a little late and I do not feel like babysitting this meat until midnight. Any suggestions would be greatly appreciated!