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The Pig Project

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Thursday, 10 June 2010. My search for the perfect pig.

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The Pig Project | thepigproject.blogspot.com Reviews
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Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Thursday, 10 June 2010. My search for the perfect pig.
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The Pig Project | thepigproject.blogspot.com Reviews

https://thepigproject.blogspot.com

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Thursday, 10 June 2010. My search for the perfect pig.

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The Pig Project: The Best Ever Pulled Pork

http://thepigproject.blogspot.com/2010/06/best-ever-pulled-pork.html

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Subscribe to: Post Comments (Atom). The Best Ever Pulled Pork.

2

The Pig Project: June 2010

http://thepigproject.blogspot.com/2010_06_01_archive.html

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Thursday, 10 June 2010. My search for the perfect pig.

3

The Pig Project: Pork chops with black pudding and apple

http://thepigproject.blogspot.com/2010/06/pork-chops-with-black-pudding-and-apple.html

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Thursday, 10 June 2010. Pork chops with black pudding and apple. Subscribe to: Post Comments (Atom). The Best Ever Pulled Pork. Pork chops with black pudding and apple. My search for the perfect pig. View my complete profile.

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The Pig Project

Saucisson Sec and the City - one girl's pursuit of the ultimate piggy dream. Tuesday, 15 June 2010. The Best Ever Pulled Pork. If you think it's getting too hard then you can always turn the oven down. Give it a blast at 180C for around 5-10 minutes before the end of cooking, then remove to rest. Reserve the juices in the pan for later. Take the crackling and roast in a really hot oven (200C) until bubbly and delightful. Now the laborious bit! Thursday, 10 June 2010. My search for the perfect pig.

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