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1
Place the roasts, the garlic, and the 3 cups of vinegar in a very large deep stockpot or flameproof casserole.
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2
(If necessary, divide the roasts, garlic, and vinegar evenly between 2 smaller pots.)
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3
Add water to cover by at least 2 inches and bring to a boil over high heat.
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4
Reduce the heat, partially cover, and simmer for 2 1/2 hours, adding boiling water as needed to keep the meat covered.
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5
Remove the roasts from the pot, reserving the cooked garlic cloves and 1/2 cup of the pork-simmering liquid.
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6
Place the roasts on a rack in a large roasting pan.
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7
Preheat the oven to 350F (180C).
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8
Meanwhile, prepare the Mopping Sauce.
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9
In a large bowl, mash the cooked garlic to a paste with the salt.
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10
Add 1/4 cup of the reserved pork-simmering liquid, the sugar, cayenne, pepper and 3 1/2 cups of vinegar and mix well.
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11
Remove 1 1/2 cups of the Mopping Sauce and set it aside to be used later in the Mixing Sauce.
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12
Use the remaining Mopping Sauce to baste the pork as it roasts.
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13
With a clean new dishmop or paintbrush, baste the roasts with Mopping Sauce and place them in a 350F (180C) oven.
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14
Immediately reduce the heat to 300 degrees.
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15
Cook for 2 hours, basting every 15 minutes and turning once or twice.
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16
Use all of the Mopping Sauce (but none of the reserved Mopping Sauce).
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17
Remove the pork from the oven and transfer to a large chopping board.
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18
Spoon or pour all fat out of the roasting pan and set the pan aside.
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19
Do not wash it.
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20
The pork roasts should be a little crusty on the outside and very tender and moist inside.
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21
Discard the bones and remove any fat.
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22
With a heavy large knife, chop/shred the lean pork fairly fine.
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23
Transfer to a large bowl and cover loosely to keep warm and moist.
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24
Proceed immediately to make the Mixing Sauce.
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25
Place the empty, unwashed roasting pan over very low heat and add 1/2 cup of the reserved Mopping Sauce.
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26
Scrape the pan to loosen caramelized juices and browned bits, stirring quickly and constantly so none of the flavorful liquid evaporates.
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27
Pour every last drop of this inchessence of barbecue inch back into the remaining reserved Mopping Sauce.
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28
Add the 1/4 cup of reserved pork-simmering liquid.
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29
Stir in the smoky-flavored barbecue sauce and season with salt to taste.
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30
This Mixing Sauce will mellow considerably as the barbecue ripens.
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31
Add half the Mixing Sauce to the chopped pork and mix well.
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32
Gradually blend in the remaining Mixing Sauce.
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33
Let cool, cover tightly, and refrigerate for at least 12 hours to let the flavor develop.
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34
(Chopped barbecue can be prepared in advance and refrigerated for up to 2 days, or frozen for up to 2 months.)
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35
Let return to room temperature before reheating, covered, in a microwave oven or 300 degree conventional oven.
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36
Adjust the seasonings as necessary and serve hot.
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37
Cole slaw is traditional with chopped barbecue, and hot-pepper sauce is a must.
