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Pork Pull




  • 5 pounds pork butt
  • Salt, to taste
  • Freshly-ground pepper, to taste


  • 1 quart cider vinegar
  • 3 chipotle peppers, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons black pepper
  • 2 tablespoons salt
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  1. Mix all marinade ingredients together and let stand overnight.
  2. Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F for 8 to 10 hours.
  3. 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.
  4. Mix the meat up thoroughly.
  5. Serve with cole slaw and white rolls.

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