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[nononono]

Originally posted by Replaced_Texan
No. We're talking barbequed pork shoulder. Smoked for hours and hours and hours and rubbed down perfectly.

ETA: I highly recommend Robb Walsh's Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

Oh, sounds good, too. I am just a sucker for pulled. Few good places for any of it (of any sort) where I live now.