Help--quickly, please
Reg wrote:
> 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.
Thanks a mil!
--
Stan
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