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[spookyfish]

Originally posted by Replaced_Texan
No. We're talking barbequed pork shoulder. Smoked for hours and hours and hours and rubbed down perfectly.

ETA: I highly recommend Robb Walsh's Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses

You can put a good dry-rub on a boot and it be tasty.

(Which reminds me, whatever happened to the food board? It's creeping up on Thanksgiving, ya know. . . )