5 pounds pork butt
Salt, to taste
Freshly-ground pepper, to taste
1 quart cider vinegar
3 chipotle peppers, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all marinade ingredients together and let stand overnight.
Season pork with salt and pepper. Smoke over hickory at 225 degrees F to 250 degrees F 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 cole slaw and white rolls.