Tony Luke's Pork Story

The pork is a fresh ham!

We take our oil, garlic, some other seasoning, salt / pepper, hot pepper and we rub the pork down inside and out. After we cut the pork open, we rub inside and outside, then tie the ham up and put inside a net. Next we slow roast it over a 9 hour period and collect the juices that come from that with some other spices that are proprietary, we cannot give out as they were years in the making. We mix those juices together which becomes our AuJus and because it is slow roasted with the oil and garlic, salt, pepper and our other seasoning (proprietary seasoning) which breaks down the pork and becomes very tender but not breakable. It doesn’t break apart like a pork shoulder. Then we take that and cool it off overnight and then cut it into slices when we are ready to serve it at the store. It still stays firm but yet very, very moist and juicy. When you cook it slow it keeps all the natural juices of the fresh ham in the pork itself and those spices help break down some of the fiber.
This recipe was passed down from my great grandmother to my grandmother then to my father and now to me and my brother where the recipe has been perfected to mass produce.

-Tony Luke, Jr.