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Start with a boneless pork shoulder. This cut has a great ratio of meat to fat.

Source: Martha Stewart Living, October 2011
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  • pleasenotifymehere
    26 JAN, 2013
    This recipe is a snap to put together, as long as you can easily grind the pork shoulder. I had a little trouble doing so and had to hand-pick the strands of fat throughout the meat. Everyone enjoyed the result, though and requested more. I liked having four separate logs saved for future use. This made the extra grinding effort worth while.
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