by matt walker » Tue Oct 29, 2013 5:09 pm
Good lord Manny, that looks freakin' perfect! What was your cure? I did a salt only cure on my last batch and honestly I think I prefer the classic nitrates/nitrites style.
'Brew, not sure what an English Cut roast is, but roasts outside are the only way to go. I make pulled pork almost weekly and those are roasts, just fatty ones cooked to render everything. Leaner roasts you want to cook to internal temps. There are a million ways to do it, but I've been really enjoying reverse sear techniques on lean roasts. You'll find a million different methods, but my basic style is 275°F to internal temp 10° below your target, then pull it off, crank up the heat to blast, and put it back on until it looks awesome. Rest it, then grub.