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Unread 12-26-2012, 02:50 PM   #26
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You still have to cook the pork to bone pulling doneness for the Roman to work effectively. For large quantities of pork or if you want it finely shredded (like for Brunswick stew), the Roman is the trick. For one or two butts, two forks or just your hands are still the best.
Jim Sewell -- GBA Vice President, Master Judge, Contest Rep & GBA Webmaster
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