5 lb pork butt
: Salt and freshly ground : pepper to taste : Marinade: 1 qt cider vinegar
3 chipotles, — chopped
4 garlic cloves — minced
2 TB black pepper
2 TB salt
For marinade: Mix all together and let stand overnight. For pork pull: Season with salt and pepper. Smoke over hickory at 225-250 degrees 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 Jack’s Slaw and Soft White Roll. Recipe By :GRILLIN’ AND CHILLIN’ SHOW#GR3614 Date: Thu, 31 Oct 1996 08:47:26 -0500 —–