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@@@@@ Now You're Cooking! Export Format 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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