Charlotte Pork Sandwich (Boiled, then smoked)

Course : BBQ
Serves: 1
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2 medium pork shoulders 6 pound
12 cloves garlic
3 cups cider vinegar
1 cup water to cover
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
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 / Directions:

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.

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