I started a Pork shoulder last night around midnight. My thermo never notitifed me of the 200 degree mark and when i got up this morn it was at 212. I think it may have been at this temp for 2 hrs or so. We arent eating till 5 pm tonight. Do you think it is ruined? Should I keep it in the cooler till later or pull it in a bit to prevent any more cooking? Any advice would help greatly please. I have 10 or so ppl coming over and dont want to serve something that is awful. Thanks.
