1 (5 pound) pork butt
Salt and freshly-ground pepper, to taste
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. Put cole slaw on a soft white roll, then add pork pull. Cover with top of roll.
1 quart cider vinegar
3 chipotles, chopped
4 garlic cloves, minced
2 tablespoons black pepper
2 tablespoons salt
Mix all together and let stand overnight.