Ingredients
- 350 degree oven
- 12 garlic (cloves peeled)
- 12 garlic that with the pork (cloves cooked)
- 2 pork picnic shoulder roasts
- 2 months
- 2 smaller po
- 1/2 mixing sauce to the pork (chopped)
- 1,500 ml cider vinegar
- 700 ml vinegar in a deep stockpot (very)
- 350 ml reserved mopping sauce
- 120 ml vinegar
- 120 ml mopping sauce
- 120 ml reserved mopping sauce
- 110 gr reserved pork-simmering liquid
- 70 gr reserved pork-simmering
- 65 gr pork-simmering liquid
- 45 gr smoky-flavored barbecue
- 5 gr cayenne
- 3 gr sugar
- 3 gr coarse
- 1 gr black pepper (freshly ground)
- some salt to
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. Recipe By :
