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Bob's Pulled Pork on a Smoker
February 02, 2016

Great flavor. We followed the recipe exactly. The only thing we did differently was, once the pork reached 165 degrees, we pulled it out of the smoker, double wrapped in heavy duty foil, and put it in the oven. We cooked it in the oven another few hours very slowly (at 210 degrees) until it reached 195-200 degrees. It was super tender, moist and delicious.

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