Black Rum Braised Pork Shoulder with Molasses Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slowly braised in black rum and spices, finished with a sticky molasses glaze for deep, rich Caribbean flavors. This caribbean-inspired pork ready in about 200 minutes pairs pork shoulder, cut into 3-inch chunks, black rum, molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Caribbean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a heavy-bottomed Dutch oven over medium-high heat and add 2 tbsp olive oil. Season 3 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Brown the pork in batches for about 4-5 minutes per side until deeply caramelized. Remove and set aside.
  3. Step 3: Add 1 large diced onion and 5 minced garlic cloves to the pot, sautéing for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 1 tbsp ground allspice and 1 tsp ground cinnamon, cooking for 1 minute until aromatic.
  5. Step 5: Pour in 1 cup black rum to deglaze the pot, scraping up browned bits for 2 minutes to reduce slightly.
  6. Step 6: Return the pork to the pot along with 2 cups chicken broth, 4 sprigs fresh thyme, 1 whole scotch bonnet pepper, and 1/4 cup molasses. Stir gently to combine.
  7. Step 7: Bring to a simmer, cover, reduce heat to low, and braise for 2 1/2 to 3 hours until the pork is fork-tender and the sauce has thickened.
  8. Step 8: Remove the scotch bonnet pepper and thyme sprigs. Spoon the rich molasses glaze over the pork and serve hot with rice or plantains.

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Frequently asked questions

How long does Black Rum Braised Pork Shoulder with Molasses Glaze take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Black Rum Braised Pork Shoulder with Molasses Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black rum from drying out.

Can I substitute ingredients in Black Rum Braised Pork Shoulder with Molasses Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Black Rum Braised Pork Shoulder with Molasses Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Black Rum Braised Pork Shoulder with Molasses Glaze?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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