In a sturdy pot add vinegar and berries, allow to come to a boil, simmer and smash berries with a potato masher or a spoon.

Continue to simmer until reduced by about half, add molasses, stir and simmer five more minutes.

Remove from heat and allow to cool for about 15-20 minutes.

Strain the glaze into a jar with a mesh screen to remove all the berries.

Prepare Boston Butt by sprinkling with salt and pepper all over.

Preheat oven to 350 degrees

Heat skillet over medium-high heat with just a touch of oil, when hot sear meat, turning until all sides are seared.

Pour about 1/4 cup of the Balsamic Blackberry Glaze over the top of the meat, turn and add another 1/4 cup. Add sprig of mint to pan with meat.

Put the skillet with the meat in the oven and cook for 45 minutes per pound or until meat thermometer reaches a minimum internal temperature of 145 degrees or up to 170 degrees for well done meat.

Allow meat to rest for 5 minutes after removing from stove before slicing.

Garnish with mint prior to serving.