Cooked a rack of pork yesterday. Melt in you mouth tender and juicy.
Rubbed with spice mix, sprayed meat not covered with fat with oil. Put under broiler till fat was getting brown and chrispy. Turned oven down to 175 and opened oven door to let it cool. When it got under 200, shut the door. Temp held in the 190’s for quite a while. Put thermometer in at around 3 hours and it was 140. Slowly started raising the temperature to speed it up a bit. Ended at 275 and the temp finally hit 160. Shut off the oven and let it sit a while. Next time I’ll probably set temp at 200/225 and leave it there till done. 200 with bone out, 22 bone in. Probably take five hours overall. Once you cook a pork loin this slow way you’ll never do another way again.