 |
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
-----
|
