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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 300°F (150°C) or set up a slow cooker on low heat.

Step 2

Trim excess fat from the pork butt, leaving a thin layer for flavor, and pat it dry with paper towels.

Step 3

In a small bowl, mix garlic powder, onion powder, smoked paprika, ground black pepper, and kosher salt to create the dry rub.

Step 4

Rub the spice mixture all over the pork butt, ensuring it is evenly coated.

Step 5

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.

Step 6

In a mixing bowl, whisk together molasses, apple cider vinegar, brown sugar, Dijon mustard, and chicken stock to create the braising liquid.

Step 7

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.

Step 8

Cover the roasting pan tightly with aluminum foil or close the lid of the slow cooker.

Step 9

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.

Step 10

Once cooked, transfer the pork to a large cutting board and let it rest for 15 minutes.

Step 11

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.

Step 12

Enjoy your Molasses Vinegar Pork Butt with mashed potatoes, cornbread, or your favorite side dishes!

Nutrition Facts

Serving size	2555.8 grams (2555.8g)

Amount per serving	% Daily Value*
Calories	5595

Total Fat 401.00g	514%
Saturated Fat 131.50g	658%
Polyunsaturated Fat 2.70g
Cholesterol 1291mg	430%
Sodium 3255mg	142%
Total Carbohydrate 164.00g	60%
Dietary Fiber 2.00g	7%
Total Sugars 156.50g
Protein 322.70g	645%

Vitamin D 0IU	0%
Calcium 599mg	46%
Iron 26mg	142%
Potassium 7500mg	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.

Source of Calories

Fat: 65.0%

Protein: 23.2%

Carbs: 11.8%