December 19th, 2008

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The pork roast, it is roasted...

...up to a very nice 140 degrees. A bit of 300 to start, down to 200 for most of the time, and cranked up to 500 to get it to pulling-out time.

Carry-over brought it up to 150, which is just right. The molasses-pomegranate brine has given it a rich dark caramel color. It needs to cool back down, and then I can pull out the probe thermometer and move it to the fridge.