Molasses Vinegar Pork Butt Recipes

MOLASSES-GLAZED PORK TENDERLOIN

Steps:

• Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

MOLASSES VINEGAR PORK BUTT

Steps:

• 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;.

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.

SMOKED PORK BUTT

Steps:

• Rinse pork shoulder in cool water.
• Preheat grill to 225.
• Mix ingredients in to a small bowl.
• Rub ingredients onto the pork shoulder.
• Tie the shoulder up with string (optional).
• Cook the shoulder at 225 for 12-16 hours.

AWESOME PORK BUTT

Steps:

• Spread one can of your soup on the bottom of crockpot.
• Rinse off your roast and pat dry.
• Rub Blackened Steak Seasoning into the meat covering all sides and place into the crockpot. (Fat side up).
• Top with onion, mushrooms and the remaining can of soup.
• Cook on low heat for 8 to 10 hours.
• When cook time is complete, drain off the juices and make a gravy on the stove top.
• Serve over steamed rice. ( I like jasmine rice).
• Gravy: Put 2 c of juices in a pot and let it come to a boil over med hi heat. In a small cup, add a 1/4 c cold water and 2 Tbs cornstarch until mixed well. Add to boiling pot and stir with whisk until thick. Remove from heat and serve over meat.