| Level: | Easy |
| Total: | 12 hr 25 min |
| Active: | 25 min |
Ingredients
- 1 cup finely chopped onion
- 2 cups cider vinegar
- 6 ounces tomato juice
- 1/2 tablespoon pepper
- 1 teaspoon garlic powder
- Pinch cayenne
- Dash hot sauce, such as Tabasco
- 1 teaspoon sugar
- 2 medium sweet onions, such as Vidalia, quartered
- 2 teaspoons light brown sugar
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- Pinch black pepper
- One 4- to 6-pound Boston butt pork roast, bone-in
- Buns, for serving
Instructions
- For the sauce: Puree the onion in a blender with 1/4 cup water. Place the pureed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, then reduce the heat. Cook, stirring constantly until the water has almost evaporated. Add the vinegar, tomato juice, pepper, garlic powder, cayenne and hot sauce and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat. Set 1 cup aside for the roast. Let the remaining sauce cool completely, then refrigerate for later use.
- For the roast: Put the quartered onions in the bottom of a 5- to 6-quart slow cooker. Mix the brown sugar, paprika, salt and pepper and rub it over the pork roast. Then place in the slow cooker on top of the onions. Drizzle the reserved 1 cup of sauce over the roast. Cook the roast in the slow cooker on low for 10 to 12 hours, checking after 10 hours for tenderness.
- Remove the meat and onions from the slow cooker. Discard the onions and finely shred the pork. Reserve the juices from the slow cooker to add to the meat for desired juiciness.
- Serve on a bun with the juice.
Reviews
Wish there. Was a minus stars option.. what a waste! Not one person liked it. This will be the last of Trisha’s recipes I will try – they are always a let down..why are they still putting up her recipes?
There definitely seems to be an overage of the vinegar. Food network people revisit this please. I used a jar or 2 of Ree’s BBQ sause instead.
I wish there was a half star. I’ve tried a couple of her recipes and this is probably the last. Not too impressed with her – she is on there because of her celebrity and I wish FoodNetwork would promote people that are known for their cooking.
Rewatched video, that is definitely not 2 cups of vinegar she adds to the pot. Looks more like 3/4 cup to maybe a cup. Remember its a vinegar based sauce, so it won’t be sweet like a Memphis style.
this is great!! not too sweet which is a big deal for my guys. we make tacos, sandwiches, put this tastiness on baked potatoes, nachos lots of easy ideas once the slow cooker does the work. it also freezes great
Jjjhhg
Awful. Vinegar and tomato juice isn’t a sauce, it’s a broth. Ended up being bland. Adding real barbecue sauce to the pork didn’t help, just ended up being store-bought barbecue sauce on bland pork. Skip this recipe.
The sauce didn’t come together… this recipe was very odd, and not very flavorful. I LOVE Vinegar too… maybe I missed something when cooking it, however, the sauce doesn’t thicken and it’s very soupy and runny.
Very disappointing! The juice is thin and vinegary. I have a bottle of barbecue sauce that I’ll use instead. Too bad. $15 for a bland pork butt. Wish I read the reviews first. Lesson learned.
The sauce is AWFUL!! Tasted like a bottle of vinegar. Nasty!! Nasty