5 lb pork butt
  :          Salt and freshly ground
  :          pepper to taste
  :          Marinade:
        1 qt cider vinegar
        3    chipotles, -- chopped
        4    garlic cloves -- minced
        2 TB black pepper
        2 TB 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 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
                                        Date: Thu, 31
  Oct 1996 08:47:26 -0500
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