Okay, so I brined, and then encrusted my pork shoulder..put it in the oven low and slow at 225 (I dont have a smoker). I thought to put it in around midnight since I was told it would take at least 12 hours. Well my pork is done now (200f) (falling off the bone, smells great) in the roaster pan and has like 3" of liquid all around it. I have around 4 hours before chow time. How can I utilize those hours and keep the pork as it should? Should I leave it in its juices or remove it from it? Should I leave it in the oven that's turned off for a few hours? Tin foil or no tin foil? Any suggestions would be awesome.
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