"Omelet" > wrote in message
news
> In article > ,
> "Michael" > wrote:
>> >> http://www.elboricua.com/pernil.html
>> >
>> > That really sounds good!
>>
>> Apart from the recommended cooking temperature of 185DegF as being ready.
>> Be a bit dry and overcooked by then.
>
> 165?

That's what I'd aim for, but I like my pork with a tiny 'blush' of pink, not
'bone dry' white. The more you cook a meat, the more moisture it loses.
Sure, some cuts with lots of fat and a slow cooking method can help inhibit
that loss, but it's still juicier if you take it of earlier. As always,
YMMV.