"cybercat" > wrote in message
...
> Harris Teeter. Nice little 2 lb roasts, no limit. I bought 3.

Sam's, $1.49/#. about 8 # each. Normal price. Just pork. Nothing added

>
> (They're $3.49 a lb, 2-for-one, and "all natural," no saline injections.)
>
> This weekend I will find out how "unenhanced" pork does for sandwich meat.

It'll all depend on how you cook it. Don't overcook it. 140 internal temp
is done using modern USDA guidelines.

I like to use a dry rub and put them in my smoker @ 350 until they reach
about 135 internal, remove, foil and rest for about 30 to 45 minutes. Slice
and serve. It'll be at least 140, slightly pink and very juicy. Same will
work in an oven, just no smoke added flavoring.

Last time I cooked about 100 pounds for a Yacht club party, and the rub was
"Bad Byron's Butt Rub" but salt, pepper and a little garlic and some cayenne
is good, too.

BOB