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Unread 09-04-2009, 09:10 AM   #28
Found some matches.
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Join Date: 08-28-09
Location: Brighton, MI
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I started small. To be honest they were not whole pork shoulders (no bone); and they were only a couple of pounds. But I waited untill they just sorta fell apart so to speak and the meat was knife tender. We ate most of it after it had cooled down the same night!
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