Molasses Vinegar Pork Butt

1. 1

   Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.

2. 2

   Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.

3. 3

   Sprinkle the meat with the rub, turning the pieces to coat evenly.

4. 4

   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 190u00b0.

5. 5

   Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.

6. 6

   Pull the meat into strands; serve with the warm meat juices;.

* Per serving · 4 servings · Values may vary.

No additional tips available.