North Carolina Barbeque
| Yield: | 12 Servings |
| Categories: | Pork, BBQ |
| 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 |
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