Easy Molasses Pulled Pork
- Prep Time 0:20
- Cook Time 1:30
- Estimated Cost $16.25
- 25 Comments
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
- 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.
- Add pork pieces to the pan and brown, about 1 minute on each side.
- Add diced tomatoes, jalapeño and stock. Stir well to combine.
- Gently stir in molasses, brown sugar and a few grinds of black pepper.
- 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.
- Use 2 forks to pull pork into shreds.
- Serve pulled pork on sandwich buns with coleslaw, or on its own.