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Pork Leg
canadian bacon
Posts: 37
Hello..On sale today at the grocers there was "Fresh Pork Leg...Butt or Shank portion" Big hunks of meat with a lot of skin on them....are these the pork butts I read about on the forum.[p]Thanks[p]CB
Comments
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Canadian Bacon,yes.
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Wise One,[p]What's better the leg or shank and do I get rid off all the skin/hide.[p]CB
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canadian bacon,[p] The BUTT is what we southerner make BBQ er Pulled Pork from.[p]Butt it's all GOOD..[p]As we say in North Carolina "Ya can eat everythin' but the squeal"
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canadian bacon, try this site to get some better info. Shanks are apparently what I call Hocks and if that is the case, you defintely want the butt. The picnic (where the shank is found) is also pretty good but make sure if you get it that you are getting the entire picnic and not just the bottom shank. Hocks are good eating but not for pulled pork. Leave everything on the butt (or picnic) when you cook it. What you don't want to eat will pull off easily after it is cooked.
[ul][li]Pork Cuts[/ul] -
Canadian Bacon, A pork leg is the hind leg of a pig, a pork shoulder is from the front leg of a pig. The butts you read about and see here on the forum are from the front leg of the pig also known as pork shoulder. I've cooked both and they both cook the same but the pork shoulder is much better than the pork leg because it has much more fat resulting in a better tasting, moister product. The pork leg you talk about is usually cured and then they make ham out of them.
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye, whatever name they go by, those look good. Thanks for clarifying that. It certainly does explain what all the hocks I've eaten don't look like the lower shank of the picnic.
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