Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      pounds        pork butt
                        salt -- to taste
                        freshly-ground pepper -- to taste
                        jack's coleslaw -- see * note
                        soft white rolls
                        ***marinade***
   1      quart         cider vinegar
   3                    chipotles -- chopped
   4                    garlic cloves -- minced
   2      tablespoons   freshly-ground black pepper
   2      tablespoons   salt

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