# Nas2  \*Vid\*

**URL:** <https://forums.speedlife.net/t/nas2-vid/102054>\
**Category:** SON240sx Automotive\
**Created:** [November 28, 2006, 5:52pm UTC](https://forums.speedlife.net/t/nas2-vid/102054 "2006-11-28T17:52:35Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![system](https://canada1.discourse-cdn.com/flex034/uploads/speedlife/original/2X/b/b7170c8eddc0b95ece6b88172b2f416a08489a45.png) [@system](https://forums.speedlife.net/u/system)\
**Post date:** [November 28, 2006, 5:52pm UTC](https://forums.speedlife.net/t/nas2-vid/102054/1 "2006-11-28T17:52:35Z")

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> [@tpgsr](#):
>
> sorry to disagree, but sausage is best when Frank Caretta Sr. of Caretta sausage makes it by hand specifically for you 😉
> 
> And corey, thank, but if i do pulled pork, i am getting 2-3 fresh pork shoulders, and i will smoke them overnight on my smoker, then roast them for a day in a 210 oven then let it rest overnight before the bbq… best pork you will ever have!
> 
> Now, a pig roast is a good idea, but very hard to do on our time contraints, and budgets. But seriously that is something that i can look into for next year maybe… Just need to know if i have the proper equip. available

tell Frank to start making like 50 of them :tup: , Pig roasts are a lot of work and money but are severely delicious