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Javelina Barbecue

Pork:
4 parts water to 1 part vinegar
2 cups salt
some bay leaves
whole peppercorns
Pork

Sauce:
3 cups catsup
3 tablespoons Worcestershire sauce
6 to 9 dashes Tabasco sauce
3 cups water
3/4 cup vinegar
3 tablespoons granulated sugar
1 tablespoon salt
1 tablespoon celery salt
1 1/2 teaspoons Liquid Smoke

Boil together water, vinegar, salt, bay leaves and peppercorns. Let cool. Place pork in this mixture and soak for 12 hours or overnight.

Meanwhile, make the sauce. Bake the meat, uncovered, after rubbing with salt, pepper and seasoned salt for 2 hours at 300 degrees F.

Remove from oven and place meat on a large piece of heavy duty foil. Dribble sauce over meat. Seal foil tightly so juices will not run out. Return to oven for 2 to 3 hours at 250 degrees F. Test and, if not tender, bake longer.

When done, shred or cut up. Serve leftover sauce in a pitcher alongside the meat.

Boil sauce ingredients and blend well.

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