In article >,
"Michael" > wrote:

> "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.

I tend to like my meats slightly undercooked as long as that won't make
them tough. I even prefer chicken slightly pink at the bone.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama