Pork Pull |
Course : Grilling
Source: Bobby Flay and Jack McDavid
Serves: 1 |
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Ingredients:
5 pounds pork butt |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground pepper -- to taste |
1 recipe jacks coleslaw -- see * note |
1 package soft white rolls |
---marinade--- |
1 quart cider vinegar |
3 medium chipotles -- chopped |
4 cloves garlic -- minced |
2 tablespoons freshly-ground black pepper |
2 tablespoons salt |
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Preparation / Directions:
* 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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