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San Diego
"I made a variation of this recipe without the slaw. I slow cooked the pork roast covered in a roasting pan at 225 for 14 hours. Removed and pulled the pork and put into a crock pot. Added back the drippings minus fat. For the sauce I reversed the ketchup and mustard quantities, 1 cup ketchup and 1/2 cup mustard. Poured it over the pulled pork in t ..."
Feb 8, 2011 on FoodNetwork.com
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