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Pink Pig

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From Travel + Leisure, Aug 2004

“At the Pink Pig, pit master Rita Thomas uses dry spice rub on a Boston butt roast (the upper portion of the pork shoulder) before smoking the meat over oak, hickory, and pecan when in season....” MORE>>

–Francine Maroukian, “Summer of Sandwiches”

Last updated August 2004 lastArticle = 8/2004 and lastAward =