|Banner advertisements by bbqads.com|
In Reply to: Pork Loin posted by Hipsterque1 on September 01, 2011 at 22:26:52:
Cook approximately two hours at 250 degrees to an internal temp of 155-160 - my personal favorite for seasoning is 'Adobo'... a sort of Latino garlic salt.
Let the meat hit 155, then let the meat rest before slicing.
Retain/reserve all the juices for and use the juices to keep the sliced meat moist.
DO NOT serve or offer any near-pink pork to your audience - they will be reviled.
The BBQ Forum Home Page