Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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 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
                        salt to taste
                        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.