In a bowl, whisk together the Tender Quick, sugar, cornstarch, kosher salt, and cold water until all dry ingredients are fully dissolved.

In a very large container, pour the liquid slurry over the ground pork shoulder and ground ham. Mix thoroughly with your hands until the liquid is absorbed and the meat is sticky.

Divide the meat mixture evenly between two 9x5 loaf pans. Press down very firmly to remove all air bubbles and pack the meat tightly.

Preheat your oven to 250°F. Tightly seal the tops of the loaf pans with aluminum foil.

Place the sealed loaf pans into a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the loaf pans.

Bake in the oven for 3 to 3.5 hours, or until a meat thermometer inserted into the center reads 155°F.

Remove the loaf pans from the oven and carefully remove the foil.

While still hot, place a flat object (like a foil-wrapped brick) directly onto the surface of the meat in both pans to press it down.

Allow the pans to cool completely on the counter with the weights on.

Transfer the pans (with the weights still on top) to the refrigerator and let them chill overnight.

The next day, remove the weights, pop the solid meat blocks out of the pans, slice, and pan-fry as desired!