Charlotte Pork Sandwich (Boiled, then smoked)

Course :	BBQ
From:	HungryMonster.com
Serves:	1

Ingredients:

		---BOIL:
2	medium	pork shoulders
12	cloves	garlic
3	cups	cider vinegar
1	cup	water to cover
		---MOP:
1	teaspoon	kosher salt
1/4	cup	simmering liquid from pork shoulders
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 shoulders
1/3	cup	prepared barbeque sauce
1	teaspoon	salt to taste
1	teaspoon	Tabasco sauce to taste

Preparation:

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.