Vinegar & Herb Pork Butt

With high-fat, low-carb diets becoming increasingly popular, pork is a great protein option to try. Using a large and flavorful cut, this pork dish from chef Ali Rosen is enough to feed the whole family. While it does take some time to cook, the dish is definitely worth the wait.

Watch The Video

1 tbsp Olive oil
1 Large onion (chopped)
4 cloves Garlic (chopped)
2 lbs Pork butt
dash Salt
1 cup Apple cider vinegar
1/4 cup Molasses
1 cup Water
2 cups Chopped fresh herbs (cilantro, parsley, oregano and chives are a good mix) divided

Preheat the oven to 300°F.

In a Dutch oven or large pot over medium-high heat, add the olive oil, onion, and garlic and cook for 5 minutes or until soft and starting to brown. Cut the pork butt into large pieces and then generously salt on all sides.

Place the pork butt in the pot. Let brown for approximately 5 minutes, turning once to brown an alternate side of the meat. Add the apple cider vinegar, molasses, water, and the herbs (but reserve a little on the side to sprinkle on top at the end). Stir together. Place the pork in the oven and for 3 to 4 hours, depending on your desired tenderness. You can stir once or twice if the liquid does not cover the meat. Alternatively, you can place the mixture into a pressure cooker for approximately an hour.

Remove from the oven or pressure cooker and place into a bowl (if you have excess liquid left over you can either discard it or reduce it for a sauce). Sprinkle the remaining herbs on top and add additional salt as needed.