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I made this last night in Boise Idaho and it was just like I had at the PIT restaurant in downtown Raleigh last month while visiting my sister. The only thing I did differently was add about a tablespoon of liquid smoke to the meat because the restaurant cooked their's over wood. I also did not serve with coleslaw but it was great on a bun!! It brought back great food memories. Thanks.

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Kathy!! May 21, 2008
Southern Pulled Pork