3 to 4 lb. fresh pork shoulder with bone
4 whole cloves garlic, peeled
1 c. apple cider vinegar
12 whole peppercorns

In a Dutch oven or deep pan, combine all ingredients and add enough water to cover pork. Bring liquid to boil over medium high heat, skimming broth as fat rises to the top. Simmer partially covered until tender, about 3 hours.

SAUCE:

2 c. apple cider vinegar
1 tsp. cayenne pepper
1/2 tsp. salt

Combine all ingredients; shake until blended. Preheat oven to 350 degrees. Remove pork from pan. Discard liquid. Place pork in a roasting pan on a rack. Baste thoroughly with the sauce very 15 to 20 minutes. Turn meat after 1 1/2 hours, and continue roasting and basting another 1 1/2 hours. The fat should be crispy. Remove pork from oven and pull the meat. Cover the meat with sauce until moist, not soupy. Serve with cole slaw.