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Pulled pork from a wild hog... your experience?
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<blockquote data-quote="FEENIX" data-source="post: 2555404" data-attributes="member: 14204"><p>Don't overcomplicate it. Smoke it uncovered in a pan and cook it with its natural juices to maintain moisture until the desired smokiness, i.e., 325 °F for 2 hours, baste as required, and monitor moisture level. Cover with foil and cook slowly, i.e., 4-6 hours or until fork-tender. Shred meat with its natural juice and enjoy it with your favorite condiments, wine, beer, or spirit pairing. Cheers!</p><p></p><p>Ed</p></blockquote><p></p>
[QUOTE="FEENIX, post: 2555404, member: 14204"] Don't overcomplicate it. Smoke it uncovered in a pan and cook it with its natural juices to maintain moisture until the desired smokiness, i.e., 325 °F for 2 hours, baste as required, and monitor moisture level. Cover with foil and cook slowly, i.e., 4-6 hours or until fork-tender. Shred meat with its natural juice and enjoy it with your favorite condiments, wine, beer, or spirit pairing. Cheers! Ed [/QUOTE]
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Pulled pork from a wild hog... your experience?
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