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 | 