Smoked pork shoulder
1/4 c. vinegar
1/4 c. brown sugar
Water

Wash smoked shoulder in cold water to remove excess smoke. Put in a large kettle with cold water. When boiling rapidly, cook 5 minutes. Remove from heat. Drain, rinse. Put back in kettle with fresh cold water. Add 1/4 cup vinegar, 1/4 cup brown sugar, a few whole cloves. Cook 35 to 40 minutes per pound. Will fall off bone and be tender with lots of flavor.