Mexican Pulled Pork
OLD TIME PULLED PORK BARBEQUE
1 Boston butt (5 to 6 lbs.)
Hickory chips (soaked in water for one hour before use)
For basting mixture, combine: 6 oz. white vinegar 6 oz. salt brine (6 oz. water plus table salt until it won't dissolve)Put meat on a drip pan fat side down. Cover with a heavy duty aluminum foil tent. Cook in the oven at 250 degrees for approximately 12 hours. Remove meat from the oven and allow to cool. Pull the bone out. Using a kettle grill, get charcoal hot. Put fire on one side of the grill and put soaked hickory chips on top of charcoal. Put meat on the other side of the grill, fat side down. Using forks, twist the meat so it is open. This allows basting mixture to enter the meat (twist 8 to 12 times). Baste meat with basting mixture every 10 to 15 minutes. Smoke meat 1 to 1 1/2 hours keeping top on grill. After smoking, remove meat and pull apart with forks or hands.
A recipe for Mexican Pulled Pork from Ingrid Hoffmann's new cookbook "simply delicioso'