Recipe - North Carolina Barbeque

2 Pork picnic shoulder roasts
6 pound Each,
Bone in, rind removed
12 Cloves garlic peeled
3 cup Cider vinegar
MOPPING SAUCE:
The 12 garlic cloves that
Cooked with the
Pork
1 teaspoon Coarse (kosher) salt
One fourth cup Reserved porksimmering
Liquid
Three fourths teaspoon Sugar
1 tablespoon Cayenne
One fourth teaspoon Freshly ground black pepper
3 One half cup Cider vinegar
MIXING SAUCE:
1 One half cup Reserved Mopping Sauce
One fourth cup Reserved porksimmering
Liquid
1/3 cup Smokyflavored barbecue
Sauce (not
Too sweet)
Salt
Hotpepper 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 2One half hours, adding boiling water as needed
to keep the meat covered. Remove the roasts from the pot, reserving the
cooked garlic cloves and One half cup of the porksimmering 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 One fourth cup of the reserved porksimmering
liquid, the sugar, cayenne, pepper and 3One half cups of vinegar and mix well.
Remove 1One half 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 One half 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 One fourth cup of reserved porksimmering liquid.
Stir in the smokyflavored 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 hotpepper sauce is a must.

Recipe By :

From: D_swartz@gate.Net (Debbie Deneese

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini