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
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.
Pour molasses in bottom of a large slow-cooker (at least 5 quarts), using enough to cover the bottom. Add vinegar and liquid smoke.
Cut pork butt into medium (2- to 3-inch) chunks and add them to the slow-cooker. The ribs don't need to be cut up. Sprinkle meat with rub, turning pieces to coat evenly. Cover and cook on high setting for five to six hours, or on low setting for 10 to 12 hours, until meat is pull-apart tender and reaches an internal temperature of 190 degrees.
Shred meat with two forks. Serve with warm meat juices. If desired, top with coleslaw and serve on hamburger buns.