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Pulled Pork roast – dry as a nun’s fart

Started by smokeinBC, September 04, 2013, 08:57:15 AM

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OU812

#30
September 08, 2013, 08:13:33 AM
That hunk of pork looks more like a "Sirloin" roast to me

It is usually prepared by roasting at say 400 F for around 2 hr slow and low will produce a dry and tuff hunk of meat

I would try a different store that sells a true "pork butt"
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