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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Meant 195. The 4 and 9 look kind of alike
