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15 servings
suggest servings
| 5 | pounds | pork shoulder butt |
Season with salt and pepper.
Smoke over hickory at 225-250 degrees F. for 8 to 10 hours.
Let pork cool slightly.
Pull the meat apart with a fork. Chop it up slightly and pour marinade over it.
Allow it to rest for 1 hour.
Mix the meat up thoroughly.
| % Daily Value* | |
| Total Fat 20.0g | 32% |
| Saturated Fat 7.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 114mg | 5% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 38.0g | 77% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 3% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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My family and friends have enjoyed this recipe on special occassions for many years. Finicky eaters, who say they don't like squash-think it's great!
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