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Lay the roast on a flat surface. With a sharp knife, make a lengthwise slit down the center to within 1/2 in. of bottom.
Open the roast to lay flat. On one half, make a lengthwise cut down the center, making sure not to cut all the way through.
Cut a lengthwise slit down the center of the other half.
Today's pork is leaner than it was years ago, so if overcooked it's dry and tough. If you have a…
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A smoked sausage made of pork and garlic usually associated with Cajun dishes such as jambalaya…
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