North carolina barbeque

2    pork picnic shoulder roasts
      6 lb Each,
           Bone in, rind removed
     12    Cloves garlic -- peeled
      3 c  Cider vinegar
           MOPPING SAUCE:
           The 12 garlic cloves that
           Cooked with the
           pork
      1 ts Coarse (kosher) salt
    1/4 c  Reserved pork-simmering
           Liquid
    3/4 ts Sugar
      1 tb Cayenne
    1/4 ts Freshly ground black pepper
  3 1/2 c  Cider vinegar
           MIXING SAUCE:
  1 1/2 c  Reserved Mopping Sauce
    1/4 c  Reserved pork-simmering
           Liquid
    1/3 c  Smoky-flavored barbecue
           Sauce (not
           Too sweet)
           Salt
           Hot-pepper sauce for
           Seasoning at
           Table
 
  Place the roasts, the garlic, and the 3 cups of
  vinegar in a very large deep stockpot or flameproof
  casserole.  (If necessary, divide the roasts, garlic,
  and vinegar evenly between 2 smaller pots.)  Add water
  to cover by at least 2 inches and bring to a boil over
  high heat.  Reduce the heat, partially cover, and
  simmer for 2-1/2 hours, adding boiling water as needed
  to keep the meat covered.  Remove the roasts from the
  pot, reserving the cooked garlic cloves and 1/2 cup of
  the pork-simmering liquid.  Place the roasts on a rack
  in a large roasting pan.  Preheat the oven to 350
  degrees.
  
  Meanwhile, prepare the Mopping Sauce.  In a large
  bowl, mash the cooked garlic to a paste with the salt.
  Add 1/4 cup of the reserved pork-simmering liquid, the
  sugar, cayenne, pepper and 3-1/2 cups of vinegar and
  mix well.  Remove 1-1/2 cups of the Mopping Sauce and
  set it aside to be used later in the Mixing Sauce.
  Use the remaining Mopping Sauce to baste the pork as
  it roasts.  With a clean new dishmop or paintbrush,
  baste the roasts with Mopping Sauce and place them in
  a 350 degree oven.  Immediately reduce the heat to 300
  degrees.  Cook for 2 hours, basting every 15 minutes
  and turning once or twice.  Use all of the Mopping
  Sauce (but none of the reserved Mopping Sauce).
  Remove the pork from the oven and transfer to a large
  chopping board.  Spoon or pour all fat out of the
  roasting pan and set the pan aside.  Do not wash it.
  The pork roasts should be a little crusty on the
  outside and very tender and moist inside.  Discard the
  bones and remove any fat.  With a heavy large knife,
  chop/shred the lean pork fairly fine.  Transfer to a
  large bowl and cover loosely to keep warm and moist.
  
  Proceed immediately to make the Mixing Sauce.  Place
  the empty, unwashed roasting pan over very low heat
  and add 1/2 cup of the reserved Mopping Sauce.  Scrape
  the pan to loosen caramelized juices and browned bits,
  stirring quickly and constantly so none of the
  flavorful liquid evaporates.  Pour every last drop of
  this "essence of barbecue" back into the remaining
  reserved Mopping Sauce.  Add the 1/4 cup of reserved
  pork-simmering liquid.  Stir in the smoky-flavored
  barbecue sauce and season with salt to taste.  This
  Mixing Sauce will mellow considerably as the barbecue
  "ripens."  Add half the Mixing Sauce to the chopped
  pork and mix well.  Gradually blend in the remaining
  Mixing Sauce.  Let cool, cover tightly, and
  refrigerate for at least 12 hours to let the flavor
  develop.  (Chopped barbecue can be prepared in advance
  and refrigerated for up to 2 days, or frozen for up to
  2 months.)  Let return to room temperature before
  reheating, covered, in a microwave oven or 300 degree
  conventional oven.  Adjust the seasonings as necessary
  and serve hot. Cole slaw is traditional with chopped
  barbecue, and hot-pepper sauce is a must.
  
  Recipe By     :
  
  From: D_swartz@gate.Net (Debbie Deneese
 
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