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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 3 to 4 pounds pork shoulder, with bone
- 4 cloves garlic, peeled but left whole
- 1 cup apple cider vinegar
- 12 peppercorns
- 2 cups apple cider vinegar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon salt
Method
- In a Dutch oven, combine the pork, garlic, vinegar and peppercorns and add enough water to cover.
- Bring liquid to a boil over moderately high heat, skimming the froth as it rises to the surface.
- Simmer, partially covered, for about three hours, or until very tender.
- Meanwhile, prepare the sauce by combining the vinegar, pepper and salt in a covered container, shaking vigorously to blend.
- Preheat oven to 350 degrees.
- Remove the pork from the Dutch oven, discarding the liquid.
- Place pork on the rack of a roasting pan, and baste thoroughly with the spicy sauce.
- Baste every 15 minutes or so, turning the meat after 1 1/2 hours.
- It should roast for a total of about three hours with constant basting, so it does not dry out.
- The fat should be crisp.
- Remove pork from the oven, chop very finely with a large knife, and sauce again.
- The mixture should be moist, but not soupy.
- Serve warm, with cole slaw and white bread.
