I'll tell you what I am thinking, after I get some more money, and eat all the pork in the fridge. I am going to get a large butt, partially butterfly it and stuff a couple of hunks of loin into it. Tie it all up and smoke it. To me, the one great thing about whole hog pulled pork is the mix of light and dark meat, which a butt doesn't really have .
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."