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Can anyone tell me if you can use a pork shoulder for sliceing? I have a 10 lb. shoulder and I really don't want to pull it this time. I can't ever find a butt so I have to use what I can find.
i slice them all the time.... it's better'n cheaper'n sammie meat from the store... if ya got a lowe's ya can get this slicer fer about $90.00- a great investment.
http://www.amazon.com/Waring-Pro-FS1.../dp/B0000ALQ8D
it's a 7"blade & does from 1/32" to 1/2" - it ain't a hobart restaurant but great for home use.- i did a 15lb packer in about 3 mins & cleaned up in 4 mins- i would advise get a metal pusher.- the spikes on the plastic 1 aren't real good.
The main difference in slicing/pulling is the texture of the meat. When it is cooked longer, it is easy to pull/fall apart. Meat with less cooking time will have more texture and allow you to slice it without it falling apart. This is my experience, as I have overcooked some roast in the past, and I just about gave up on slicing. The meat was still very tender and nobody complained, unless I ran out of meat.