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Ingredients:
1 uncooked smoked w hole picnic shoulder, about 5
pounds
6 to 8 cloves of garlic
3/4 cup
vinegar
Directions:
Remove skin from the picnic s
houlder. Peel and slice the garlic cloves in fourths
lengthwise. Cut vertical slits about 1/2 inch deep in the picnic and
insert garlic slices as you remove the knife.
Place in a large
kettle; then cover meat with water; add the vinegar. Cover; simmer
about 1 hour and 40 minutes (20 minutes per pound). Remove meat from
broth. Bake in a slow oven (300 degrees) about 0 minutes (10 minutes
per pound). Slice for sandwiches.
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