Might work, though honestly the sauce wasn't what stood out, it was the way the flavor permeated the pork. I didn't use a "Dutch Oven" proper either, just my standard large pasta/soup/everything else pot... As long as it has a lid, and is just thick enough not to let it scorch on the bottom, it should be ok, I think.
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branchandroot
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Date: 2008-10-28 01:12 pm (UTC)