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Ham vs Pork Shoulder

Mike in MNMike in MN Posts: 546
edited 12:24PM in EggHead Forum
I read a little article from some link I picked up here on the forum, and the gentleman said he preferred using/cooking/smoking Hams instead of Pork Shoulders for his restaurant. He sliced it instead of pulling. So I am in the process of trying a lo and slo on an 8# Ham. It was a nice looking chunk of meat, so I thought I'd try it.[p]Any suggestions or experience with these? I was thinking I would try slicing it instead of pulling...I guess it depends how it turns out.[p]I put it on about midnight, so we are about 11 hours into the cook. I'm at an internal of 166, it has been at about 225 the whole cook.[p]Mike in MN


  • Stick with the shoulders.[p]
    The Ham was a little leaner in parts of it, and it had a tendency to dry out in those portions. The parts that were fatty, turned out really nice. I did end up with a nice bowl of pulled meat. The stuff that I sliced was too dry to brag about. Better than what you could buy at the Deli, but not up to what we would expect.[p]So, I'll stick with the shoulders.[p]Mike in MN

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