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Unread 12-29-2012, 12:40 PM   #8
On the road to being a farker
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Join Date: 11-29-12
Location: Okinawa, Japan
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Butts easing their way from 175 to 195 before I allow them to rest.

I've read a few bits on other threads about folks "dressing" their pork after / as they pull it. Others mention pulling some of the juices and adding a few other ingredients.

Any thoughts on pros / cons?
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