So due to a mix up I’ve ended up with a couple of 2kg boneless pork leg joints, similar to picture. The problem is I need this for filling rolls/ baps for a party I.e something I can stick in a slow cooker to keep warm and folks can construct a sarnie as and when they desire. Any ideas on timing/ temp to get this to a suitable consistency I.e close to pulled pork or at least moist and pull apart tender.
To preempt the comments- yes I know; should have got pork shoulder, fat/ collegian percentage etc etc but I’ve got what I’ve got so trying to get the best out of it.
Thanks
by sbizzel
1 Comment
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