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Charlotte Pork Sandwich (Boiled, Then Smoked)

none

BOIL:
2 6 pound pork shoulders
12 whole cloves of garlic
3 cups cider vinegar
water to cover
MOP:
1 teaspoon kosher salt
1/4 cup simmering liquid from pork shoulder
12 cloves garlic from pork boiling stock
3/4 teaspoon sugar
1 tablespoon cayenne
1/4 teaspoon black pepper
3 1/2 cups cider vinegar
SAUCE:
1 1/2 cups mop (see above)
1/4 cup simmering liquid from pork shoulder
1/3 cup prepared barbeque sauce
salt to taste
Tabasco sauce to taste

Bring pork to boil, then simmer for one hour. Remove pork to smoker and smoke between 200-225F until internal temperature reaches 165F--six to eight hours. Prepare mop by mixing ingredients well. Mop pork shoulders every 30-45 minutes while shoulders are in the smoker. Simmer sauce for 2 1/2 hours. Shred pork and apply sauce. Serve. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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