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Sarge's EZ Pulled Pork BBQ
January 08, 2011

As someone who supplies a sailboat crew on a distance race with an awesome meal, this is SO easy. I usually use a boneless pork loin roast (on sale - stock up) to eliminate the deboning step and it's a good way to use up that bit of stock left over in the refrigerator. Once I have this completed with the BBQ sauce added I freeze it if it's being used for the race. No freezer aboard so by the second day this is defrosting well. When they're ready for supper they can re-heat on the stove quickly and spoon onto buns for a handheld meal while they're balanced on the upwind (high) side of the boat. I provide some cut veggies or non-sloppy cole slaw to grab and round out the meal. Portable food is a must for this purpose. I really think they crew returns every year for the food!

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