Monday, June 22, 2009

Saturday, what a day!! RECIPE BELOW!

Corinne and I had a wonderful Saturday!! There's lots of pictures!! This is how we started our Saturday, we were out by 7am to every yard sale on Corinne's list! Here is what we ended up with... Corinne's Toyota Rav4 full!

AND this is how we ended it... "MOLASSES VINEGAR PORK BUTT!" Dang, it was good!!

Here's the recipe:
Molasses Vinegar Pork Butt
Yield: 14 servings

3/4 cup molasses or more if needed
1 cup cider vinegar
1/2 cup liquid smoke
One 5- to 6-pound boneless Boston butt (shoulder) pork roast or same weight of boneless country-style pork ribs, excess fat trimmed off
1/4 cup Cheater Basic Dry Rub, see cook's notes
Cook's notes:To make Cheater Basic Dry Rub, combine 1/4 cup paprika, 2 tablespoons kosher salt, 2 tablespoons coarsely ground black pepper, 1 tablespoon garlic powder and 1 tablespoon dry mustard in jar with tight fitting lid. Shake to blend. Use 1/4 cup in this recipe.

If you want to prepare the meat in advance, cool the meat and then cover and refrigerate it. Pour the meat juices in a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on top. To reheat, place meat in saucepan with some of the reserved juices. Gently heat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the juice and reheat in a 350-degree oven for 20 to 30 minutes.

1. Pour molasses in bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom. Add vinegar and liquid smoke.
2. Cut 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 meat with rub, turning pieces to coat evenly. Cover and cook on high setting for 5 to 6 hours or on low setting for 10 to 12 hours, until meat is pull-apart tender and reaches an internal temperature of 190 degrees.
3. Shred meat with two forks. Serve with warm meat juices. If desired, top with coleslaw and serve on hamburger buns.

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