North Carolina Barbeque

      2    Pork picnic shoulder roasts       1/4 ts Freshly ground black pepper
      6 lb Each,                           3 1/2 c  Cider vinegar
           Bone in, rind removed                    MIXING SAUCE:
     12    Cloves garlic -- peeled         1 1/2 c  Reserved Mopping Sauce
      3 c  Cider vinegar                     1/4 c  Reserved pork-simmering
           MOPPING SAUCE:                           Liquid
           The 12 garlic cloves that         1/3 c  Smoky-flavored barbecue
           Cooked with the                          Sauce (not
           Pork                                     Too sweet)
      1 ts Coarse (kosher) salt                     Salt
    1/4 c  Reserved pork-simmering                  Hot-pepper sauce for
           Liquid                                   Seasoning at
    3/4 ts Sugar                                    Table
      1 tb Cayenne

  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.