Ingredients Jump to Instructions ↓

  1. 5 pounds pork butt salt -- to taste freshly-ground pepper -- to taste jack's coleslaw -- seenote soft white rolls **marinade**

  2. 1 quart cider vinegar

  3. 3 chipotles -- chopped

  4. 4 garlic cloves -- minced

  5. 2 tablespoons freshly-ground black pepper

  6. 2 tablespoons salt

Instructions Jump to Ingredients ↑

  1. Preparation : * 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-36


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