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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms pork shoulder butt
- bbq sauce (Spicy Lee's, end sauce at taste)
- 500 mL Coke
- 500 mL water
- 100 mL sherry vinegar
- 100 mL soy sauce
- 50 grams salt
- 3 chunks whisky (smokewood I used, barrel wood)
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