Vlasin
I’m supposed to be making pulled pork sandwiches for our fire department family picnic. I’ve always just used pork butts. The guy in charge of getting the meat picked up 3 boneless pork fresh hams. They range from 17lbs-22lbs. Looking for any tips or pointers on how to cook these or if you can even make these into pulled pork. I will be using a traeger and gmg. Thanks for any advice. B8B3033B-A6A1-48A0-928F-94AAF0A28868.jpeg  1C1E2F00-FC98-4B1E-8EEE-7055E2551832.jpeg 
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Peter
You've probably exercised Mr. Google, but I landed on this one, it might even make sense.  You'll have to review the timing, as the hams you have are huge.  Might cut them down to 2-3 chunks from each ham. Salting seems pretty important here. . . Take them to 165° internal, allowing about 1-1/4 hours per pound/for the largest chunk. . .they should all be done  Hope it helps, and the odds are that it'll be successful.

https://www.splendidtable.org/recipes/south-carolina-smoked-fresh-ham

Peter
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songdog
How did they come out?
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