- 2 Posts. Joined 10/2013
- Points: 10
- Select All Posts By This User
Here is an USDA link from here on the forums. Are you wanting to just smoke it for slicing...pulling....or what do you want to end up with besides something totally yummy?
There is another thread asking about temps for pork too....read post #6 here....and there are some other ideas about safe temps for pork.
Kat, this article presents out of date information for the safe internal temperature of pork, USDA now recommends that 145° is the safe internal temp. Perhaps the article can be updated?
Actually quite a few pork roasts get cooked by members here. I have done bone in roasts, pork loin and pork tenderloin.
I cook them at 300°-325° to an internal temp of 145°(140° with carryover will get you there).
You can use any of a number of tried and true seasoning combos for pork roasts, but the one I use almost exclusively is "Pig's Worst Nightmare" apple rub, it's posted here, the 3rd one down-
Pork Roast is a pretty broad category. Do you have a Loin section, pork chops all in one piece with or without the bones, Butt portion, top of shoulder, Picnic Shoulder, lower front leg, or a Fresh Ham, rear leg before cure and smoke? All different times and final internal Temps...JJ