Del Moral,s Barbecued Pork for a Picnic in February.

Brine:

• 1 1/2 cups kosher salt
• 1 1/2 cups maple syrup
• bay leaf
• 1 teaspoon Allspice
• 5 Cups water
• Barbecue Sauce
• 16 ounces water(to dilute paste)
• 6 Tablespoons of dark brown sugar
• 4 tablespoons molasses
• 2 tablespoons Worcestershire sauce
• 6 tablespoons dark amber maple syrup
• 1/4 cup cider vinegar
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 tablespoon of dry mustard
• 3 teaspoons of Asian chili oil
• 10 ounces prepared barbecue sauce (Sweet Baby Ray's Honey Barbecue Sauce)
• Meat:
• 5 pounds shredded cooked pork shoulder

• 1 large Spanish onion, sliced
• 1 large Spanish onion chopped
• 3 or 4 cloves of garlic.

Boil a cup of water with the kosher salt and maple syrup to dissolve. Cool and add the spices to a gallon of cold water. Insert the pork shoulder into a large container and add the brine mixture. Keep in a cold place overnight.
Remove the pork from the brine and insert 3 or 4 cloves of garlic into the folds of the meat. Slice the onion in thick pieces and place in a roasting pan with the meat. add about a cup of water and cover. slow cook at 325 degrees for about 4 hours, or until meat is tender enough to shred.
While the pork is roasting, combine the barbecue sauce ingredients and simmer for at least 20 minutes. Saute a large onion in canola oil until caramelized.
Shred the cooked pork using two forks to pull it apart. Combine the sauteed onion and meat. In a large pot or Dutch oven, put the pork into the barbecue sauce and heat. Serve on rolls of your choosing and enjoy.
I served cold potato salad, broccoli slaw and baked beans with this dish-just like you'd have at a summer picnic.