I finished a 10 LB pork shoulder this morning 8-9 hours ahead of serving time. I currently have it wrapped tightly in foil and sitting in my oven at which is set at the lowest temp of 175, the temp probe for the meat it still in. I am worried that the oven will dry the meat out. I’ve used the cooler method before but not for this long of a time. Will the oven work? Or should I pull it and re heat?