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Unread 10-18-2013, 02:39 PM   #4
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Join Date: 07-08-10
Location: Boyertown, PA
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I'm not sure what specific thread you're looking for but this one by Phrasty changed the way I do pork pulled pork.

I put the juice in a fat separator, discard the fat and then mix the leftover goodness with some sauce before I mix it in with the pork.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

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