Hi All,
I know shoulder is the usual joint for doing pulled pork, but I have a couple boned leg joints left from our Gloucester Old Spots which we kept over last winter. And having got the bug for low and slow cooking I wanted to make use of them.
Does anyone have any experience of doing pulled pork with this joint?
Or any other recommended ways of cooking?
Thanks in advance for your advice
Vic.
I know shoulder is the usual joint for doing pulled pork, but I have a couple boned leg joints left from our Gloucester Old Spots which we kept over last winter. And having got the bug for low and slow cooking I wanted to make use of them.
Does anyone have any experience of doing pulled pork with this joint?
Or any other recommended ways of cooking?
Thanks in advance for your advice
Vic.
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