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[–] 3 points 1 year ago

i think the only real criteria is pork butt/shoulder cooked slowly and hand-pulled. i smoke mine for 14 hours or so with hickory and oak. bbq sauce is optional, and in my opinion it's unnecessary. i've thrown leftovers into mac & cheese or quesadillas, but usually just have it on a bun.

is your roast pork a pork loin? those are pretty tasty too.

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