I would like to cook a 3 to 5 lb pork lion
any sugestions
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lean meat dosen't do well.You will have to pull it a little underdown to keep it from drying out.It will keep cooking after you pull it just foil and let rest it will cook up to about 5 degrees after you pull it out.
DO a search there are topic on this.
DO a search there are topic on this.
I did a boneless pork loin for our work Xmas party. See Thanks CS! BBQ Pork was hit for details. Just thawed it, seasoned it, cooked to 180F, sliced and reheated.
I would think a bone-in loin roast would cook similarly. It's just a lot more work to cut up.
I would think a bone-in loin roast would cook similarly. It's just a lot more work to cut up.
I sometimes brine boneless loins and that helps a lot.
Trichinae is killed at 137�,and I don't think they have found it in pork for about 70 years.
I like to get it off about 140�-145� internal, and it should rise a few more degrees while you foil it to rest.
Injected marinades are nice,also.
Smokin' has an oriental/ginger marinade posted that is good with today's lean pork.
Trichinae is killed at 137�,and I don't think they have found it in pork for about 70 years.
I like to get it off about 140�-145� internal, and it should rise a few more degrees while you foil it to rest.
Injected marinades are nice,also.
Smokin' has an oriental/ginger marinade posted that is good with today's lean pork.