Ingredients

boil
6 pound pork shoulders
3 C. cider vinegar
12 whole cloves garlic
mop
1 tsp. non-iodized salt
1 Tbsp. cayenne
1/4 C. boil liquid
1/4 tsp. black pepper
12 ea cloves from boiling
3 1/2 C. cider vinegar
3/4 tsp. sugar
sauce
1 1/2 C. mop sauce
1/3 C. smoky barbeque sauce
1/4 C. pork boiling liquid
salt to taste

Cooking Instructions

Simmer sauce for 2 1/2 hours. Slow cook pork then shred. Add sauce and allow to steep overnight. Make sandwich and add coleslaw on top.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)