Help with a Pork Shoulder pulled wayyyy to early

[vegasheatbbq]

No pun intended on the title

Forgive me pork for I have sinned. I put a shoulder on a little later than I should of, 2pm. Was only 4.5 pounds and thought it would be done around 11.

After one or two, too many drinks, and around 1am in the morning, meat was slowly going up and it reached 178, almost 30 degrees from my mark. I was going to let it go through out the night but I had a feeling I might be sleeping in and didn't want ruined.

So I wrapped it up in foil and stuck in the fridge.

So, do I just slice it off and enjoy a tougher shoulder or do I keep it wrapped, and throw it in a oven till it hits the mark?

Any ideas????

[Stoney]

It should come up to pulling temp just fine after being chilled. Might not want to leave it wrapped too much, as the bark will more than likely soften. You could even put it back on the smoker, and finish it there. If its gone through its stall already, it should cook a lot faster than a fresh shoulder.

[Mosca]

Put it in the oven until it hits temp.

[HorseDoctor]

Yup!!! Good luck & enjoy!

[Thom Emery]

Slice cross grain at one inch thick
and microwave with sauce
it'll be fine and Sammy ready

[Spinaker]

Throw it in the oven, wrapped unit it comes to temp. No problem. Easy peasy.