Chill or freeze the raccoon until fat gets hard and remove fat and discolored parts.

* If the raccoon is matured set it in a large kettle and cover with cold water, add salt and red pepper. Boil the pot and let it simmer 1 to 1 1/2 hours until meat is tender when poked at with a fork.

*If the raccoon is young you can omit the step above.

Put meat in a roasting pan and drizzle with cider vinegar inside and out. Sprinkle with pepper to taste, smother in BBQ sauce for 30 minutes. Uncover and bake until brown and meat falls off the bone, 4 - 6 hours. Add sweet tater's in the broth 30 - 45 minutes before done.