Quote:
Originally posted by tmdiva
Well, based on my experience with the Cuban pork roast last year (an hour on the grill, then several in the oven at I think 250), I'm pretty sure I want an internal temp of 190 (to make sure the connective tissue has all broken down). 145 is the temp I aim for when I'm cooking chops or loin or tenderloin--the leaner cuts.
Right now I'm thinking I'll do a simple rub, start the meat on the grill for a couple of hours, then switch to the oven at 250. I will probably prepare the Simple Sweet and Tangy Barbecue Sauce from Cook's Illustrated. The only issue is whether I start the meat early Saturday morning or late Friday night (people are coming at 4).
tm
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That's right. You want the internal temp to get to about 180-190 and stay there for at least a couple of hours, if not more.
And you want to start Friday night, or you'll never have it ready in time.
