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I just finished slow smoking and pulling 20lbs. of pork to make real East Carolina style pulled pork (tangy vinegar and pepper based, if you have never tried it that way you are missing out). Should be enough for about 25-30. I'll bring the buns and my secret sauce too. Is that ok or is the pig still on and I should put the stuff in the freezer?
What is everyone else doing? and what time is this thing happening? I have to work Sunday day (which sucks because I was hoping to get to Brookline on my Morini for the European Motorcycle Rally at Lars Anderson, it may actually be a sunny day for a change). I will try to get someone in early to relieve me but I am not sure I can make it much before 6PM.
See you all at the track.

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