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Shredded Pork - Boston Butt Pork Roast

(2) 2 Reviews
Prep Time
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5 servings

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Make It

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  • Put apple cider vinegar in crock-pot. Add pork roast. Pour enough molasses to cover the top of the pork roast.
  • Cook the roast on High for 8-10 hours.
  • Take out, remove fat, and shred with fork. Serve on roll.


This is a wonderful southern dish.

Ratings & Reviews

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  • pupparel |

    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!

  • lindadk99 |

    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.