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Home Cooking

pork shoulder vs pork loin

julesincoq | Mar 29, 201001:04 PM     39

I have only cooked pork shoulder twice (a couple of attempts at pulled pork) and I found it to be very fatty. I trimmed away tons of surface fat but it was going all through it - blech! I have several recipes for pork shoulder that I would like to try that all involve very slow roasting. What I am wondering is can I substitute pork loin instead? It is less fatty but because it is less fatty will I end up with a slow roasted dried up hunk of jerky? Maybe it won't have enough fat?

I really dislike jiggly fatty bits in my meat. For that reason I'm a bigger fan of tenderloins but I try to be open minded.

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