Is pork safe to eat being wrapped raw?

[jcam222]

Welcome aboard and
View attachment 632415
Here is the deal with whole muscle meats that are cooked in a smoker, oven or whatever.... Unless you have compromised the roast (removing the bone, studding it with garlic etc.), the only bacteria is going to be on the surface. As the surface temperature approaches 140°F the bacteria stops reproducing and dies off. The good news is that the meat surface reaches 140° and higher pretty early in the cook, which kills all the baddies. One issue is how accurate your 200° pit temp actually was.

Banana leaves (did you buy the frozen ones?) might have their own little bacteria playground, I'm not sure. The leaf temp was most likely over 140°, and the pork might have gotten some steam action inside the wrap.

All in all, you should be in good shape. Tip: 200° is pretty low of a pit temp, consider something a little higher.

Good info. He did inject thought which is always something that changes the equation a bit.