BrokeAss Gourmet

BrokeAss Gourmet

Easy Molasses Pulled Pork

  • Prep Time 0:20
  • Cook Time 1:30
  • Estimated Cost $16.25
  • 1 Comment

I love pulled pork, but have been hesitant to make it at home because every recipe I’ve found calls for 5-7 hours of slow braising in the oven. I don’t know about you, but I haven’t had 5-7 hours to spare since like 1997.

But I got to thinking, and it occurred to me that I could probably apply the same quick stovetop braising technique I used with Pan-Braised Chipotle Short Ribs to pork shoulder to make it tender enough to shred. It worked like a charm in this perky-sweet sauce.

I whipped up some quick and light coleslaw by tossing thinly sliced green cabbage with some Creamy Yogurt-Herb Dressing and served the pulled pork piled with slaw on soft wholegrain buns.


  • 2 tbsp vegetable or olive oil Pantry
  • 1 red onion, sliced $0.50
  • 4 cloves garlic, minced Pantry
  • 2 lbs pork stew meat (cubed pork shoulder) $9
  • 3 large tomatoes, diced $1.50
  • 1 green jalapeño, diced finely $0.25
  • 1 quart chicken, beef or vegetable stock $2
  • 3 tbsp molasses $3 for 10 oz.
  • 1/4 cup brown sugar Pantry
  • freshly-cracked pepper Pantry

Recipe Serves 4


  1. Heat the oil over medium heat in a large soup pot (make sure it has a fitted lid) or dutch oven. Add onion and garlic and cook until fragrant, about 2 minutes.
  2. Add pork pieces to the pan and brown, about 1 minute on each side.
  3. Add diced tomatoes, jalapeño and stock. Stir well to combine.
  4. Gently stir in molasses, brown sugar and a few grinds of black pepper.
  5. Cover pot with lid and cook for and hour (up to an hour-and-a-half), until liquid has been reduced to a thick sauce and meat is very tender.
  6. Use 2 forks to pull pork into shreds.
  7. Serve pulled pork on sandwich buns with coleslaw, or on its own.

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What They're Saying

Mark, on Jul 29, 06:13 PM, wrote:

A friend of mine makes a phenomenal pulled pork using a smoker, but it takes 12 hours!? Can’t wait to try this recipe. I bet the light cole slaw sends it over the top.