Remove all fat from the loins and hind quarters. Soak meat in enough water to cover. Add 1 cup of salt and 2 ounces of white vinegar. Change water and salt-vinegar solution 3 times in 24 hours.
Parboiling: 2 lg onions -chunked 1 clove garlic – smashed 1 T salt 1 Tsp black pepper 1 Bay leaf 1 T Baking Soda 2 Oz White vinegar 1 T Mrs Dash Enough water to cover
When water and above ingredients comes to a boil add meat. Bring back to a boil then reduce heat and simmer for 45 minutes. Drain, discard liquid, rinse and remove meat from bones and cut into 1” cubes.
Now put the following in a pot or Crock Pot 1 can beer 5 T brown sugar 2 T minced onion 1 T minced garlic 2 T Worcestershire sauce 1 T prepared mustard 2 Cups catsup 2 T White vinegar ¼ Tsp Cinnamon 2 Whole cloves smashed or a pinch of ground cloves 1 Tsp Allspice 1 T Lemon juice 1 Tsp Mrs Dash Dash hot pepper sauce Salt to taste
Add meat and just enough water to cover if needed. Simmer very slowly for 1 1/2 to 2 hours. You don’t want the meat to turn to mush. It is pretty well cooked after parboil. Serve on a Kaiser or Hamburg roll as you would a BBQ pork sandwich.