This weekend, with help from Irene…

This weekend, with help from Irene, Terry, and Jae, I turned 8 pork shoulders into 12 pound of pulled pork (smoked over pecan wood for 16 hours), 18 pound of Mexican chorizo (cubed and stood in spices and red wine overnight, then coarse ground, remixed, and standing over another night) , and 14 pound of coarse ground pork.

All packed up in pound-sized portions, vacuum packed, and put in the freezer!

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