Pork Pull
5 lb. pork butt Salt, to taste Freshly-ground pepper,
to taste Marinade 1 qt. cider vinegar 3 chipotle
peppers, chopped 4 garlic cloves, minced 2 Tbsp black
pepper 2 Tbsp salt
Mix all marinade ingredients together and let stand
overnight. Season pork with salt and pepper. Smoke over
hickory at 225:F to 250: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.
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