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Old 01-21-2013, 2:08 PM
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bigbossman bigbossman is offline
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If you're cooking slow, it's pretty much the same. The main difference is the natural pork is a lot leaner, so you have to watch the cooking time.

I like to toss odd chunks and scraps in my spaghetti sauce, because that simmers all day and the wild pork breaks up and infuses itself into the sauce.

Just now I cubed some up, stir-fried it with seasoning, folded it into a 3 egg cheddar cheese omelet, and then wrapped the whole mess up in a big flour tortilla. Mmmmmmmmmmmmmmmmm..........

Last edited by bigbossman; 01-21-2013 at 2:10 PM..
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