The Adding of the Guinness

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It’s a cruical part of the four day process of making Matt’s Pulled Pork. Somehow the Adding of the Guinness has an almost magical quality to it. Now it needs to braize ’til the pork reaches an internal temp of 190F, then chill, then smoke, then when it’s ready to fall off the bone we’ll pull it apart. In the meantime more guests are arriving and we’ll enjoy libations and another great meal out on the deck.

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