Caryl Smith's Barbecued Pork Sandwich Recipe

Caryl Smith's Barbecued Pork Sandwich Ingredients:
6 lb	Pork shoulder, bone-in,
	-trimmed of fat and skin
3	Cloves garlic, peeled and
	-minced
1 1/2 c	Tomato juice
1 cn	(28 ounces) plum tomatoes
1	Bay leaf
1/2 c	Distilled white vinegar
1/4 c	Freshly squeezed lemon juice
1 md	Onion, peeled and minced
2 tb	Dark brown sugar
6 tb	Worcestershire sauce
1/2 ts	Salt
1/4 ts	Cayenne pepper
1/2	Heaping teaspoon ground
	-cinnamon

Caryl Smith's Barbecued Pork Sandwich Instructions:

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with cornbread and green salad.
Wine: Amber Beer, such as Anchor Steam Make a day ahead, refrigerate, and skim fat.
Makes 10 to 12 servings.
1.
Rub the pork all over with the minced garlic.
Place it in a heavy stockpot, and add the tomato juice, the tomatoes and their liquid, the bay leaf, and 1/4 cup of the vinegar.
Bring to a boil over mediun-high heat.
Reduce the heat to medium-low and break up the tomatoes with a wooden spoon.
Cover and cook, turning the meat occasionally, until it is very tender and beginning to fall apart, about 3 hours.
2.
Add the remaining 1/4 cup vinegar and all the other ingredients to the pork, stirring them into the juices.
Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another 3 hours.
Stir and turn the pork every hour so it cooks evenly in the juices and doesn't stick to the bottom of the pan.
Remove and discard the bone when the meat easily falls off it.
Stir frequently during the last 30 minutes to break up any large pieces and to prevent sticking.
Serve the pork immediately, or refrigerate it overnight, remove any excess fat, reheat, and serve.
Scoop over fresh hanburger buns or thick slabs of bread.

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