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17 hours
Prep: 15 minutes
Cook: 8 hours
1326 calories per serving view nutrition facts
4 servings
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| 5 | pounds | pork shoulder butt | |
| 1 | x | salt and black pepper | freshly ground, to taste |
| marinade | |||
| 1 | quart | cider vinegar | |
| 3 | each | chipotle peppers | chopped |
| 4 | each | garlic cloves | minced |
| 2 | tablespoons | black pepper | |
| 2 | tablespoons | 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 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 Jack's Slaw and Soft White Roll.
| % Daily Value* | |
| Total Fat 77.0g | 118% |
| Saturated Fat 27.0g | 136% |
| Trans Fat 0.0g | |
| Cholesterol 511mg | 170% |
| Sodium 3917mg | 163% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 0.0g | |
| Protein 145.0g | 289% |
| Vitamin A | 1% | Vitamin C | 11% | |
| Calcium | 13% | Iron | 53% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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