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Discussion in 'Pork' started by c farmer, Aug 22, 2015.
I know it will be lean but could this work?
Cure a whole loin and cook it to pull.
I don't know about Pulled Ham but I had Loin made into Pulled Pork and it sucked! Dry and Stringy, needed a lot of sauce just to choke it down. The Low Fat folks loved it but not my thing. I would make Canadian Bacon...JJ
I have cb and cured chops. How bout a cured roast cooked to 145. Sliced ham
You will hardly be able to tell the difference. It will slice nice and be juicy...JJ
Think I will slice it super thin for sammies
Anytime my friend...JJ