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Arista (Roasted Pork Loin)
Pork Shoulder with Sauerkraut and Apples
Glazed Pork Tenderloin with Pear and Thyme
Stir-Fried Pork and Sugar Snaps with Soba Noodles
If smoking the pork in advance, do not shred it; let the meat cool, then cover with plastic wrap and refrigerate for up to 1 day. When ready to serve, shred the meat and continue as directed.
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