Our friend Philip Bernard of Raleigh, North Carolina, has plenty of hickory-smoked barbecue options, and still he’s a cheater. Philip likes to add molasses and vinegar to the pork butt to create a built-in sauce while it cooks. Be sure to trim the excess fat from raw meat in recipes like this when you want to serve the barbecue right away in its cooking liquid.
Recipe information
Yield
makes 12 to 14 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
Step 5
PULL the meat into strands. It should shred very easily. Serve with the warm meat juices.
Step 6
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.
Step 7
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.
