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Pork Pull
Pork Pull
Ingredients| 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 |
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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.
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