On Mon, 28 Jan 2013 17:08:36 -0800 (PST), Bryan
> wrote:

> I don't want pork cold rare, or even medium rare. Today, I pan seared a shoulder steak just barely to medium. My gosh is it tender. I'm savoring it as I write this.
>
I cook mine all the way through... no pink left; but it's so much
juicier if I take it out immediately after that and doesn't stay in
the pan, drying out. Like all meat, it continues to cook, so the
internal temperature does rise a bit too.


--
Food is an important part of a balanced diet.