I am NOW cooking a bone-in pork shoulder for a dinner party tomorrow. I started it at 5:15 CST and it is just now to 130 degrees. I'm about to put it in the oven when it reaches 150 or so. What is the best way to serve it up tomorrow just as it was just coming off the smoker....Fresh? I need advice!
post #1 of 5
9/19/08 at 12:11am