Pulled Pork with Molasses

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Pulled Pork with Molasses

Pulled Pork with Molasses


Dry Rub
  • 1 tsp cinnamon
  • 2 tsp smoky paprika
  • 2 tsp garlic powder
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • 2 tsp chili powder
  • 2 tsp ground mustard
  • 1 tsp black pepper
  • 2½ Tbsp kosher salt
  • 5 lb pork shoulder
  • 1½ cup Fancy Molasses
  • 4 Tbsp oil
  • 2 onions
  • 400 mL coffee
Molasses Barbeque Sauce

*Yields 3 cups

  • 2 onions, diced
  • 2 – 840 mL cans plum tomatoes
  • 5 cloves garlic
  • 1 Tbsp fresh ginger
  • 2 sprigs fresh thyme
  • 1 Tbsp Dijon mustard
  • 1 apple, sliced
  • 1 cup coffee
  • 1 cup fancy molasses
  • ¼ cup apple cider vinegar
  • 1 bay leaf
  • Salt and pepper to taste


Dry Rub
  1. Mix the 9 dry rub ingredients together and rub the pork shoulder vigorously. Place meat in a dish and pour the molasses over the meat to coat. Cover and let marinate in the refrigerator for a day. In a hot casserole dish, add oil and brown all sides of the pork. Add onions, coffee and the marinade left in the dish. Cover the meat with parchment paper. Seal the pot with tin foil and put a cover on.
  2. Place in a 275°F oven for 4 hours or until the meat is falling apart.
Molasses Barbecue Sauce

Sauté the onions. Add the remaining ingredients in a pot and simmer over low heat for 45 minutes. Season to taste and press through a strainer or a food mill.

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