Charlotte Pork Sandwich (Boiled, then smoked) |
Course : BBQ
Source: Andy Williams
Serves: 1 |
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Ingredients:
---BOIL: |
2 medium pork shoulders 6 pound |
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 |
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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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