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Bbro, a good rule of thumb for any roast is to cook it low and slow. For example, a leg of pork you might cook for 6 hours or more depending on the size. What happens during this slow roasting is all the sinue starts to break down, which means the flesh starts to fall apart. Literally. Thats usually what you want with a nice juicy piece of roast meat.
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Kind words are the music of the world. F. W. Faber
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