MOLASSES VINEGAR PORK BUTT
Steps:
- POUR the molasses in the bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom. Add the vinegar and the bottled smoke.
- CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up) 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 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
- 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. It should shred very easily. Serve with the warm meat juices.
- To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
- To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
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