FoodBanter.com - View Single Post - Help--quickly, please

Stan (the Man)

wrote:
> On 21-Jan-2007, "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.
>>
>> TIA
>>
>> --
>> Stan
>
> What Reg said, plus let it rest after reaching 140°F or so
> internal before taking it off the spit. Just cover it
> loosely
> with some foil and go drink a beer or two. With luck, some
> of the juice will stay in the meat when you take the spit
> out. Oh yeh. I'd expect about an hour and a half for that
> little piece of dead pig in the typical rotisserie
> environment.

That's just about how long it took to reach 140. Took it off and let it
sit til I finished sauteeing the green beans. Juiciest piece of pork
I've ever eaten. The only bad part was convincing my Neandertal guests
that it's not dangerous to eat pink pork. They did manage to get past
their primal fears and I had no leftovers, the bastids.

--
Stan