This is the classic BBQ made in low country South Carolina (around Charleston, Georgetown, Florence), where I grew up after leaving NYC and before coming to LA. I found this recipe in the LA Times more than 10 years ago: Boil pork loin in water with lots of garlic cloves for 2 hours, then roast on a rack for 2 hours while basting every 15 minutes with a red pepper flake - vinegar mix. The meat comes out a bit dry, garlicky, peppery. Serve shredded (it won't slice) on hamburger-type rolls with soul-food type accompaniments such as corn, yams, okra and tomatoes, chili peppers, greens, etc. Moisten the roll, if you wish, with more vinegar/pepper. In this area, I've seen only tomato-type sauces or the like. Know any local purveyors of low-country BBQ?