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Pork butts loll for 10 hours … 15 hours … up to 30 hours (!) in the haze of smoldering wood coals as fat oozes flavor into every fiber of the meat. They may be basted with sauce or marinade as they cook, but their flavor – a magical concord of smoke and swine – cannot be improved. When supremely tender, the meat is separated from its fat by hand, each shred and hunk exquisitely moist and radiant with the flavor that only pit-cooking can instill. Pulled pork is served in sandwiches or on plates along with hushpuppies and cole slaw, and even can be the featured attraction of a tostada, nachos, or a quesadilla.