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Is it really that difficult to make pulled pork from them? I have a hog at a processer and he is going to keep 2 intact for me to make pulled pork. I am keeping the ribs which he is cleaning up, he is vacuum packing the back straps and I currently have the tenderloins marinating to be cooked on Monday night. Rest he is making into Italian sausage. Got the boar on Saturday morning.
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I tried one in crock pot for pulled pork. Thing was tough as a 2x4 lol. Made sure it was covered in fluid a 2nd time and same result. If you can figure it out let me know.
Is it really that difficult to make pulled pork from them? I have a hog at a processer and he is going to keep 2 intact for me to make pulled pork. I am keeping the ribs which he is cleaning up, he is vacuum packing the back straps and I currently have the tenderloins marinating to be cooked on Monday night. Rest he is making into Italian sausage. Got the boar on Saturday morning.
The ones I have are as lean as venison. No way I am gonna try to make a ham or pulled pork. An electric pressure cooker is probably the only way you will be able to make it tender.
If you can, ask the butcher if he added pork fat to the sausage and post the answer. I bet he did, probably 50/50 mix.
The lard worked OK, but it was obviously the wrong thing. My usual sources were out of pork fat, so I bought pork belly at Costco. That worked just fine.
I also made some Texas style sausage with 50-50 beef brisket to wild pig. I used the point and all of the fat cap. A chunk of the fatcap actually stalled my grinder on slow speed. It ran through fine on fast speed.
Sausage had excellent flavor.
Neighbor also hit the Reo spice company and brought back a bunch of sausage spices. It wasn't clear what types each recipe made, as some only had numbers like "old number 3", so I have been making small batches to see what is good. I have made Italian and summer sausage too. The Alton Brown recipe was quite good. The lard cooked out quickly, so the sausage patties were very fragile, but lean and tasty!
Tonight I will process a hind quarter and make German sausage with a Reo spice pack. The spice packs are "dump into 50 lbs of pig" type of thing, so I had to buy a scale from Amazon. I also bought cut proof gloves and more casings from them. The scale weighs to hundredths of an once and up to 12 pounds, so it is quite handy to break down the spice packs into ounces per pound, and to also weigh the meat before mixing.