f308gt4
Knows what a fatty is.
- Joined
- Jan 18, 2010
- Location
- Tustin, CA
I wanted my wife to pick up a pork shoulder, instead she picked up a pork Loin...
Normally, for a loin, I would cook until it reaches ~145 internal, and slice.
Can I cook it low and slow till it's fork tender (temp?) and pull? Or, is it a case of not enough fat for that.
May just freeze the loin for another time, and pick up something myself on the way home from work.
Thanks!
Normally, for a loin, I would cook until it reaches ~145 internal, and slice.
Can I cook it low and slow till it's fork tender (temp?) and pull? Or, is it a case of not enough fat for that.
May just freeze the loin for another time, and pick up something myself on the way home from work.
Thanks!