shirley sommers wrote:
>  
> The pork was slashed every 1/4 in through the skin and into the meat so it was started at 450 degrees just long enough to get the skin strips to start curling up. Then it was 250 degrees, uncovered and basted , till done. 
>  
> I thought 165 was the lowest you could go for food safety reasons?
>   
165 is the recommended for pork, but beef can be 140 for rare IIRC.
Roasting pork at 145 would be venturing into unknown territory, might 
taste odd.

William