I put my 8-lb boneless pork shoulder in the oven this morning at 10:30, with 30 minutes at 425 (uncovered) to start and then turned down to 275 (covered). Left the house and came back at 1:30 PM to find my internal temperature already at 200! My guests aren't coming until 7 PM though...oh dear. I left it in the oven, turned down to 225, for another couple of hours, but I didn't want to serve a bowl of pork mush, so took it out at 3:30 and sat it on the counter. How should I deal with this thing? My best idea is to leave it whole, turn the oven back on to 400 and crisp it up for 20 minutes before serving.