I was just lamenting on another thread about the too lean pork at all the stores around here. Just came back from the Folsom farmers market with this. This is actually a pork loin, I think it could pass for beef. Never seen pig marbled so well. Now the question, how should I cook it? Slice into steaks and use like country ribs? Cook whole?
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If you have the time cook it whole, if not slice it up. -
Whole & show us. That looks marvelous.Comment
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Decidedly in th "Cook Whole" Camp...Comment
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Whole!Comment
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Whole - it's just not gonna take all that long!Comment
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I have the time, it’s actually frozen. Will get to it in the next
few days.Comment
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Great score! Like
said cook it whole and don’t forget the pics.
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So guessing cooker @ smoking temp, cook until 135-140° Internal?Comment
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Ok, that’s an awesome looking piece of pig, but gotta throw the BS flag on calling it a pork loin. There may be some "loin" in there somewhere but shape and muscle pattern is totally inconsistent with a straightforward piece of pork loin. Looks like awesome pig meat for sure. Enjoy!!!Comment
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That's a great lookin' hunk o' meat! I'd cook it whole.Comment
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Oh yea... without further examination, I would guess what you have is closer to a pork butt than a piece of loin. Cook to sliceable or pullable temps. Still looks tasty, but loin it ain’t! Enjoy!Comment
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Hmmmmmm a pork ribeye roast????Comment
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Whole n show (pics!)Comment
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I might cut a thinner slice off it an pan fry in a CI skillet then a little milk gravy on the side......just as a test!!Comment
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