| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork butt |
|
|
Salt and freshly ground pepper to taste |
| 1 |
qt |
Cider vinegar |
| 3 |
|
Chipotles,; chopped |
| 4 |
|
Garlic cloves; minced |
| 2 |
tb |
Black pepper |
| 2 |
tb |
Salt |
INSTRUCTIONS
MARINADE
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
Posted to MC-Recipe Digest V1 #271
Date: Thu, 31 Oct 1996 08:47:26 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Don’t put a question mark where God puts a period.”