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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 T. black pepper
2 T. salt
Mix all marinade ingredients together and let stand overnight.
Season pork with salt and pepper. Smoke over hickory at 225ºF to 250ºF 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.
PORK PULL
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