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[-] Tylerdurdon@lemmy.world 23 points 2 months ago

The secret is thyme. Low and slow of course, 225 degrees until it reaches about 198, then pull it, wrap it, and let it sit for an hour so the fat can melt right into the meat. Your guests will declare you a culinary genius.

[-] expatriado@lemmy.world 8 points 2 months ago

any recipe that calls for pork

[-] TheRealCharlesEames@lemm.ee 7 points 2 months ago

Now we just need a sommelier to recommend a good wine pairing from his wine cellar

[-] 24_at_the_withers@lemmy.world 7 points 2 months ago

If I learned anything from the movies, it's gonna be a chianti.

[-] Bdtrngl@lemmy.world 3 points 2 months ago

Get it together, that's only for liver pairings.

Mmmm pulled long-pork

this post was submitted on 03 Sep 2024
350 points (96.8% liked)

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