Pork Pull
Instructions:
- 5 pounds pork butt
- Salt, to taste
- Freshly-ground pepper, to taste
- Marinade
- 1 quart cider vinegar
- 3 chipotle peppers, chopped
- 4 garlic cloves, minced
- 2 tablespoons black pepper
- 2 tablespoons salt
- Mix all marinade ingredients together and let stand overnight.
- Season pork with salt and pepper.
- Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours.
- Let pork cool slightly.
- Pull the meat apart with a fork.
- Chop it up slightly and pour marinade over it.
- Allow it to rest for 1 hour.
- Mix the meat up thoroughly.
- Serve with cole slaw and white rolls.