Stan (the Man) wrote:

> I'm experiencing a brain fart. I need to rotisserie cook a boneless pork
> roast and can't remember how long it should take and what temp it should
> be for slicing (155? 160?). It's about 3 1/3 lbs.


Hi Stan,

I'm assuming we're talking boneless center cut eye of loin...

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.

--
Reg