Ingredients:

• 6-10 lb Boston pork butt (bone-in but no skin; not over 10lbs)
• 1 cup water
• 1/3 cup apple cider vinegar
• 1/4 – 1/2 cup Lawry’s Perfect Blend Seasoning and Rub – Chicken & Poultry (orange)
• 1-2 tablespoons minced garlic

Directions:

1. Cut off large portions of visible fat from outer pork butt; place pork butt in 5 quart crockpot; if necessary cut to fit.
2. Mix water and vinegar; pour over pork butt; rub Lawry’s seasoning and minced garlic all over pork butt to cover.
3. Cover crockpot and cook pork butt on high for 8 hours.
4. When finished cooking cool slightly; reserving liquid remove pork butt from crockpot; shred pork with forks removing excess fat and bones; return good meat to liquid.
5. Serve soaked meat on rolls.

NOTE:  This is Chris’ recipe

Ingredients:

• 1 cup cool strong coffee
• 6 ounces molasses, by weight (I used Honey and Agave Nector instead)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 teaspoons ground thyme
• 1/2 teaspoon freshly ground black pepper
• 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops

Directions:

1. Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
2. Preheat grill to medium-high.
3. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes.
4. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.