This is the sort of pork roll I'm familiar with, a sort of Fusion French-Vietnamese pork loaf, cha lua (minus the diacriticals the Vietnamese characters have)
Instead of a kaiser roll, it often shows up Bahn Mi.
Here is a recipe that I have Pork Roll (Taylor Ham) ingredients: 7lbs. pork butt, 3lbs. bacon, kosher salt 34 grams, dextrose 18 grams, cure #1 10.5 grams,white pepper 11 grams Port wine 2 Tblsp., Encapsulated Citric Acid (ECA) 17 grams - 34 grams. 1. Partially freeze bacon and pork 2.Grind bacon and pork through medium plate. 3.Mix pork,bacon & all spices,cure & port- except for (ECA).4 Regrind the mixture with a fine plate (3mm)-if smoother consistency is desired. 5. Add (ECA) & mix well before stuffing. 6. Fry a sample,& adjust seasonings if necessary. 7. Stuff into muslin sacks(cloth casings) I bought them through Butcher Supply Company,Inc 1040 3rd Ave. South Nashville,Tn. 37210 you should be able to find thier website online . Smoke: Prewarm smoker to 120 degrees . Hang chubs for an hour or so to dry. Smoke at 130-150 degrees for 3-4 hours until it reaches 125 degrees or higher
Smokeman, when a new member joins their first few posts are held in a "Moderation" queue for the moderators to read to ensure that it is not spam and that new members are following the forum's guidelines. Once a moderator has a chance to look it over and approve it then we release it. I just released your post, with your recipe. Sometimes it just takes an hour or 2 sometimes a little longer as all of us moderators are often at work or are busy with "life." It is up now and you should be able to see, as well as everyone else reading this thread.