---------- Recipe via Meal-Master (tm) v8.02
  
       Title: NORTH CAROLINA BARBEQUE
  Categories: Pork & ham, Bar-b-q
       Yield: 12 servings
  
       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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