Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a 12" vertical skewer and base that I am using for the firs time to make Al Pastor (for the first time). I have an 8 lb. boneless pork shoulder that I'll be doing 1/4" slices and marinating overnight on Sunday. Any ideas on about how much of the 8 lbs. I'll be able to fit on the skewer...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.