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Pork Pull
5 pounds pork buttSalt, to taste
Freshly-ground pepper, to tasteMarinade
1 quart cider vinegar
3 chipotle peppers, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons saltMix 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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