Two years ago the USDA lowered pork cooking temperatures to 145, 15 degrees lower than I've ever seen, and NO ONE TOLD ME. Bring on the trichinosis: I like juicy pork.
Now that I know, I just made the best pork roast of all time. It wasn't a bit pink, even at 145, and I've never carved anything that juicy. I couldn't make gravy because all the juices were still in the roast. I'm not really sure what made it so ideal: the low temparture OR the 12 hours of buttermilk / salt brine. (3 cups buttermilk, 3/4 cup kosher salt, marianate 4 lb roast 12 hours.)
I scored the fat and tried to make crackling, but at 145 degrees there wasn't enough time.
I ate it on 7 grain bread without anything else. That's how juicy.