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This is a wonderful southern dish.
I had a HUGE boston butt that I didn't know what to do with. Discovered this recipe, thought it was worth trying.. IT IS FANTASTIC! Served the pork with mashed potatos and corn the 1st day, made pork cheese-steak sandwiches the next, and used the rest with a little gravy and serve that over noodles. Didn't add the molasses until after the meat had cooked in the vinegar for 8 hours, then poured out the vinegar, replaced with a little water, added the molasses after removing fat and shredding the meat. This recipe is a keeper!
This recipe looked too simple to be good. Wow! Was I wrong! This is a new staple in our house. I used only 1/2 C. cider vinegar and poured it over the my 3 1/2 lb. roast. Also, eyeballed another 1/4 C. molassas. After 10hrs on low, I shreadded the pork right in the pot, then served it on toasted motzerella french bread. DELICIOUS! Better than a Philly-Steak Sammy.