Originally Posted by daninnewjersey
Thanks guys for all the great ideas. Leaning towards pork loin but not final yet. I'd appreciate any other ideas you could share.....
You can feed a lot of ppl and have a delicious meal for a decent price with the loin. I would brine it for a few hours so you can make sure it's moist. I do mine to a finished internal temp of about 145 to 147 as to not over cook.