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  • Its flavor is a mix of the smoke, the sublimation of fat, the caramelization of meat juices, spices rubbed on it, soaked or injected into it and sauce basted (mopped) over it while it cooks.Within all this, there are endless variations: Tennessee takes its pulled pork from the shoulder; eastern North Carolina uses the whole hog, and flavors the smoky, succulent meat with vinegar sauce; and of co
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