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