Ingredients
- 3 to 4 pounds pork shoulder, with bone
- 4 cloves garlic, peeled but left whole
- 1 cup apple cider vinegar
- 12 peppercorns
The sauce:
- 2 cups apple cider vinegar
- 1 teaspoon cayenne pepper
- ½ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
982 calories; 71 grams fat; 24 grams saturated fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 68 grams protein; 281 milligrams cholesterol; 558 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- 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.
6 hours 15 minutes
Dining and Cooking