Molasses Vinegar Pork Butt

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READY IN: 12hrs 15mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.
  • Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.
  • Sprinkle the meat with the rub, turning the pieces to coat evenly.
  • Cover and cook on HIGH for 5-6 hours or on LOW for 10-12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
  • Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
  • Pull the meat into strands; serve with the warm meat juices;.
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