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1
POUR the molasses in the bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom.
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2
Add the vinegar and the bottled smoke.
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3
CUT the pork butt into medium (2- to 3-inch) chunks (the ribs dont need to be cut up) and add them to the slow cooker.
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4
Sprinkle the meat with the rub, turning the pieces to coat evenly.
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5
COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190F.
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6
Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet.
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7
Let rest until cool enough to handle.
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8
PULL the meat into strands.
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9
It should shred very easily.
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10
Serve with the warm meat juices.
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11
To serve the barbecue later, cover and Refrigerate the meat when it has cooled.
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12
Pour the meat juice into a separate container and refrigerate.
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13
Before reheating the juice, skim and discard the congealed fat layer on the top.
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14
To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice.
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15
Gently heat the meat on medium-low, stirring occasionally.
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16
Or, place it in a covered casserole with some of the reserved juice and heat in a 350F oven for 20 to 30 minutes.
