Doing a 5lb. pork loin, and am finally going to try/experiment with a more local variant of Mr. Toad's wonderful pork loin....was considering incorporating with the other secret ingredients, some mozarella and/or cheddar cheese. Methinks that a 2 1/2 to 3 hour cook will render the cheese to a runny mess. Love to hear your thoughts Eggers, you all always have great input for this Egghead.
p.s. It's been awhile since I've clocked in here, and of course, looking for a handout from your cooking resources and experience, again!