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Rose's Lime

Interesting. Thanks for the update. I'm wondering if there's some magical alchemical rule here. Braising beef and veal in wine or beer is always foolproof and magical... the beef flavors the braise and the braise flavors the beef. Braising pork, the pork overwhelms the braise. Maybe that's why you need to smoke it - stand up to the fat and flavor and kick its ass. But if anyone can find the Korean philosopher's stone in a pork shoulder it is you o cod.

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If that's not good enough, consider the Tim Allen corollary to Ibsen's famous dictum that if you

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