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cooking 4 lb pork butt today
Hey all, I'm newer to the forum but have enjoyed/appreciate all of the advice/tips! I'm "practicing" on a 4 lb pork butt today, planning big one next weekend. anyone have experience with the 'Down & Dizzy Pork Shoulder' recipe on the BGE website? any alternatives to the peach nectar/hot sauce liquid?
Thanks,
bb
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