Molasses Vinegar Pork Butt
Tender, juicy, and packed with bold, tangy flavor, this Molasses Vinegar Pork Butt is the ultimate comfort food for slow-cooking enthusiasts. This savory recipe blends the deep richness of molasses with the zesty tang of apple cider vinegar, complemented by a medley of spices like smoked paprika, garlic, and onion powder. Slowly braised to perfection in a luscious mixture of brown sugar, Dijon mustard, and chicken stock, the pork butt becomes fall-apart tender, making it perfect for shredding. Whether roasted in the oven or cooked in a slow cooker, this dish is a time investment that pays off with melt-in-your-mouth results. Serve it with thickened pan juices over creamy mashed potatoes or pair it with warm cornbread for a satisfying homestyle meal. Perfect for family dinners or meal prep, this recipe brings together the best of sweet, tangy, and smoky Southern-inspired flavors.
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Recipe Information
Ingredients
- 4 lbs Pork butt (bone-in or boneless)
- 0.5 cups Molasses
- 0.5 cups Apple cider vinegar
- 0.25 cups Brown sugar
- 2 tbsp Dijon mustard
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Ground black pepper
- 2 tsp Kosher salt
- 1 cups Chicken stock
- 2 tbsp Olive oil
Instructions
Preheat your oven to 300°F (150°C) or set up a slow cooker on low heat.
Trim excess fat from the pork butt, leaving a thin layer for flavor, and pat it dry with paper towels.
In a small bowl, mix garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt to create the dry rub.
Rub the spice mixture all over the pork butt, ensuring it is evenly coated.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork butt on all sides until browned, about 2-3 minutes per side.
In a mixing bowl, whisk together molasses, apple cider vinegar, brown sugar, Dijon mustard, and chicken stock to create the braising liquid.
Place the seared pork butt in a roasting pan if using the oven, or directly into the slow cooker. Pour the molasses vinegar mixture over the pork.
Cover the roasting pan tightly with aluminum foil or close the lid of the slow cooker.
If using the oven, roast the pork butt for 5-6 hours until it is fork-tender, basting with juices halfway through the cooking process. For the slow cooker, cook on low for 6-8 hours.
Once cooked, transfer the pork to a large cutting board and let it rest for 15 minutes.
Shred the pork using two forks and serve with the reserved sauce from the pan or slow cooker. Optionally, reduce the sauce over medium heat to thicken before serving.
Enjoy your Molasses Vinegar Pork Butt with mashed potatoes, cornbread, or your favorite side dishes!
Nutrition Facts
Calories |
5595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.0 g | 514% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1291 mg | 430% | |
| Sodium | 3255 mg | 142% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 156.5 g | ||
| Protein | 322.7 g | 645% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 7500 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
