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Piggin' Around

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Haven't posted in a while, but thought I'd do some pork shoulder for NYE today. 4kg picnic end shoulder, simple rub, oak and cherry wood, and ending up 20 hours at 235F. Rock solid temp control overnight from the KK - these picnic shoulders seem to take about 25% longer than the butts. Great flavour, nice and moist, plenty of leftovers for 2017.

Photos are before, after and pulled.

Happy New Year all!

 

 

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