9 lb bone-in pork shoulders were not quite enough after trimming to get 7 lbs of fatless pork shoulder. 12 lbs should be enough.
4/17 - making 20 lbs using “La Posta Tinto Red Blend”, pre-peeled garlic, powdered oregano, and heb sausage casings. Pre-measured dry ingredients into bags on the first night.
For sandwiches:
Submarine rolls
Diced sweet onions
Mustard relish
