I have a heritage hog pork loin roast I expect to cook Monday (looking like a work from home due to weather kind of day). It appears to have more fat than I am accustomed to in a pork loin. Pics of top and both ends are below. I REALLY don't want to screw this one up!
Should I cook it like a loin, or take it up to a higher temp and pull?
Any and all thoughts are greatly appreciated!
Should I cook it like a loin, or take it up to a higher temp and pull?
Any and all thoughts are greatly appreciated!
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