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 Coars...
Ingredients
- 2pork picnic shoulder roasts
- 6lbeach,
- 3c cider vinegar
- 1/4c reserved pork-simmering
- 1tb cayenne
- 1/4ts freshly ground black pepper
- 31/2 c cider vinegar
Directions
- 1
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 clo
- 2
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
- 3
Reduce the heat, partially cover, and simmer for 2-1/2 hours, adding boiling water as needed to keep the meat covered
- 4
Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 cup of the pork-simmering liquid
- 5
Place the roasts on a rack in a large roasting pan
- 6
Preheat the oven to 350 degrees
- 7
Meanwhile, prepare the Mopping Sauce
- 8
In a large bowl, mash the cooked garlic to a paste with the salt