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Reply to "Cooking first pork roast. How long?"
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[quote=Anonymous]Lol. Op again. It was not charcol. It was not tough. It was pink when I first cut into it. Let it sit. Would like more flavor. I recall juicy flavor when my mom cooked it when I was a child. Maybe meat was real meat then? Not factory meat? Although I brought this at whole foods. No added chemicals. It seemed to hers had bones. Would that be a rib roast? Thanks. Mom died so I can't ask her! ;([/quote]
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