have gotten amazing advice here about my slow cooked pork shoulder.
figure on putting the pork shoulder in at 10am and 7 hours would make it 5pm. i know that it could be more or it could be less. i need an hour for my potato gratin to cook - and probably 20 min. to get the oven up from 225 from the pork.
sooooo...... once i pull the pork (which is a dry cooked pork) at about 185 degrees, what do i do about it cooling off - espec. if it happens to decide to be done at 4pm instead of 5?
should i cook the gratin the night before and then just reheat it???
thanks for the advice.