Charlotte pork sandwich ii
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | 6 lb Pork shoulders |
| 12 | eaches | Whole cloves garlic |
| 3 | cups | Cider vinegar |
| 1 | teaspoon | Non-iodized salt |
| ¼ | cup | Boil liquid |
| 12 | eaches | Cloves from boiling |
| ¾ | teaspoon | Sugar |
| 1 | tablespoon | Cayenne |
| ¼ | teaspoon | Black pepper |
| 3½ | cup | Cider vinegar |
| 1½ | cup | Mop sauce |
| ¼ | cup | Pork boiling liquid |
| ⅓ | cup | Smokey BBQ Sauce Salt to taste |
Directions
BOIL
MOP
SAUCE
Simmer sauce 2½ hours. Slow cook pork then shred. Add sauce and allow to steep overnight. Make sandwich and add cole slaw on top.