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Archive for August 24th, 2020

Low and Slow

This week’s meat.

Pork Shoulder, Cubed

Par-boil clean, fresh water, liquid smoke, apple cider vinegar, salt. 3-hour slow braise.

After the meat cooled down a bit, The Mouse used a spoon to break up the cubes into a shred. Kalua pork, wet style.

More pics later.

Stay safe and well.

The Mouse

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