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Old 09-08-2012, 01:41 PM   #11
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Originally Posted by Dawgluver View Post
Mmmm. Pulled pork. Whole loins are on sale, so am thinkin' that too.
Aren't your pork loins kinda lean for pulled pork? The ones I get are.
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Old 09-08-2012, 01:55 PM   #12
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Pasta with Bolognese. I think I need some parmesan...may just forget that and use some fresh mozz.
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Old 09-08-2012, 02:12 PM   #13
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I hope you aren't doing that outside. Looks like thunderstorms in my area are coming from your area. Warnings of possibility of large hail stones.
Well, that was the idea. BUt she has a couple of covered porches/decks and a fairly large downstairs, so we will be cramming them in. A few of my brother's friends usually make the trip with their kids to go to the fair, but I think they have cancelled due to the weather. My mother lives very close to the fair grounds so people come and go all day. You never know who is going to show up at the house. Its been going on for decades.
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Old 09-08-2012, 02:28 PM   #14
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Aren't your pork loins kinda lean for pulled pork? The ones I get are.
Bacon fat is my friend if need be....lots of recipes call for using loin for PP, we shall see! I just cut it into roasts, some in CP, the rest vac packed and frozen, looks really good.
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Old 09-08-2012, 02:38 PM   #15
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Aren't your pork loins kinda lean for pulled pork? The ones I get are.
I think they are. Boston Butt is the best cut for pulled pork.
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Old 09-08-2012, 02:43 PM   #16
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I think they are. Boston Butt is the best cut for pulled pork.
But butts weren't on sale! I've always used whatever was on hand for PP, and we do try to limit fat. The result is usually pretty tasty.
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Old 09-08-2012, 02:58 PM   #17
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But butts weren't on sale! I've always used whatever was on hand for PP, and we do try to limit fat. The result is usually pretty tasty.

Butts are cheaper than loins regardless.

Loin will work, just yield a slightly different product. The meat is different and there is more fat in a butt. I'm not saying what you make won't be tasty, just different.
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Old 09-08-2012, 03:03 PM   #18
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Aren't your pork loins kinda lean for pulled pork? The ones I get are.
I use the larger end of the loin. Don't trim all of the fat cap off. Sometimes when I buy a whole loin, I may choose a bad one unintentionally because it is shrink wrapped and you can't really see what is going on in there. When I do get a bad, fatty one, I am not too concerned because I can use it for pulled pork which is fine with me. If it is a lean one, I use the thinner end for chops and the larger third for a roast.
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Old 09-08-2012, 03:14 PM   #19
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I use the larger end of the loin. Don't trim all of the fat cap off. Sometimes when I buy a whole loin, I may choose a bad one unintentionally because it is shrink wrapped and you can't really see what is going on in there. When I do get a bad, fatty one, I am not too concerned because I can use it for pulled pork which is fine with me. If it is a lean one, I use the thinner end for chops and the larger third for a roast.
+1

Fat cap on and scored, larger end and the last few inches of the small end in the CP. 3 nice little roasts in the freezer.

Using a variation on LP's recipe with beer.
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Old 09-08-2012, 05:26 PM   #20
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Last night we were very tired from being at the Royal Show all day, so we just whipped up a quick chicken stir fry
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