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Unread 12-31-2012, 03:40 PM   #23
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I always pan my butts at about 160 to collect the drippings. While my butts are cooling I defat the drippings and add in ACV, pepper flakes and brown sugar to taste, simmer it a bit then mix it back into the pulled pork. It's more of a flavor enhancer than a sauce but it's damn good.
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