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Alabama Pulled Pig

Reviewed: Sep. 27, 2002
I am a culinary student. I recently made this recipe for 48 people in a production. I used apple wood to smoke the pork buts. I basted by dipping the buts into the sauce every hour and placing back into the smoker. I used a commercial smoker with a sheet pan at the bottom to catch the drips. I took those dripping and poured them into the sauce when I had finished smoking. (After wrapping in foil and adding sauce.) I then cooked the meat overnight at 165 (about 15 hours). The sauce was chilled over night so I could remove the fat. In the morning I shredded the pork with forks and added it back to the sauce. I held it this way for 24 hours. Next I simmered it to warm the pork and served it. Many people, chefs, other students commented on how good the pork was and how much they enjoyed the flavors. Excellent recipe.
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