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30 white pearl onions (from two 10-ounce bags) 5 slices thick-cut bacon , cut crosswise into 1/4-inch-thick strips (preferably applewood-smoked) 3 1/2 lbs boneless pork shoulder (Boston butt) or 3 1/2 lbs boneless country ribs, external fat trimmed, cut into 2 [...]
Read the recipe at food.com
