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Pork Roast - shoulder I think?

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    Pork Roast - shoulder I think?

    I had a local hog processed, the packing company labelled these simply "PORK ROAST".

    I'm pretty sure they are slabs cut out of the shoulder, so I'm doing them slow & low with a target temp of about 205F. They are rubbed with Simon & Garfunkel.

    Am I doinng it right?

    Thanks!

    -KJ

    ​

    #2
    Sounds right to me.

    -Alden

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      #3
      that bottom one looks like a bone in ham... just sayin'

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        #4
        That bottom is a bone in ham, the top doesn't look familiar to me though...

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          #5
          it could be a sirloin roast... in that case roast it like a roast... wrap it in bacon and run it at 400 degrees till an IT of 160 (about 1.5-2 hours).

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            #6
            i have a feeling it's a little late for that

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            • CurlingDog
              CurlingDog commented
              Editing a comment
              DeusDingo - didn't check the time stamp (obvious)
              kris Jacobs let us know how you fared.

            #7
            They turned out tender and delicious! I brought them in & chunked it all up almost like pulled pork. Everyone loved it.

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