5 pounds pork butt
salt -- to taste
freshly-ground pepper -- to taste
jack s coleslaw -- see * note
soft white rolls
***marinade***
1 quart cider vinegar
3 chipotles -- chopped
4 garlic cloves -- minced
2 tablespoon freshly-ground black pepper
2 tablespoon salt
Instructions:
* Note: See the "Jack's Cole Slaw" recipe which is included in this
collection. For marinade: Mix all together and let stand overnight.
For pork pull: Season with salt and pepper. Smoke over hickory at
225 to 250F 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 Cole Slaw and soft white rolls. Recipe Source: GRILLIN' and
CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK
- (Show # GR-3614 )
