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Barbecue Archives

  • Who We Are
    • About Us
    • Board of Directors
    • WPA Staff
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    • Sponsors
    • Contact Us
  • News & Events
    • News Releases
    • Pork Headlines
    • Pork-Corn-Soy Expo
    • “Give-A-Ham” Challenge
    • Pork Schoppe
    • Calendar
  • Producers
    • Membership
    • Committees
    • Public Policy
    • Certification
    • Community Outreach Program
    • PRRS/PEDv Rule
      • Swine Testing Reimbursement
    • U.S. Swine Health Improvement Plan
    • Industry Links
  • Youth
    • Scholarships
      • Whitmore Memorial Scholarship
      • Gunderson Memorial Scholarship
      • Fredrich Memorial/WPA Scholarship
      • Neil Dierks Scholarship
      • Lois Britt Memorial Scholarship
      • Southwest Wisconsin Pork Producers Scholarship
    • Ambassador / Internship Program
    • Youth Pig Project Scholarships
    • YQCA
    • Programs and Activities
    • Show Pig Breeder Directory & Sale Dates
  • Consumers
    • Pork Facts & Key Messages
    • Pig Farming Videos
    • Recipes
    • Nutrition
    • Cuts & Cooking Tips
    • We Care
  • Educators
    • Virtual Field Trip
    • Lesson Plans
    • Classroom Activities
    • FCS Mini-grants
    • Pig Farming Videos

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Cooking Method: Barbecue

Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad

Recipe courtesy of Chef Susan Goss of West Town Tavern in Chicago, IL. Recipe created for the Share Our Strength’s Taste Of The Nation.…

  • Wisconsin Pork Association PO Box 327 131 S Monroe St. Lancaster, WI 53813 608-723-7551 wppa@wppa.org
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