Posted: 11/13/2011 3:36:56 AM
7. Remove the meat (internal temp should be 85C), open the foil and allow to rest. Crank the oven up to the maximum. Draw off the liquid - a mixture of pork juice, fat, the mop and the rub - with a turkey baster and keep it in a safe place. If you have time to cool it it will make it easier to defat it. When the oven reaches top heat, put the meat back, uncovered for a 10 minute sear.