Spiced Rum and Molasses Braised Pork Shoulder

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder slow braised in a rich sauce of spiced rum, molasses, and warm spices, resulting in deep caramelized flavors perfect for a comforting meal. This Caribbean-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, spiced rum, blackstrap molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Season 3 lbs pork shoulder chunks with 1 1/2 tsp salt and 1 tsp black pepper and brown on all sides in batches, about 4 minutes per batch. Set browned pork aside.
  2. Step 2: Add 1 large diced yellow onion and 5 minced garlic cloves to the pot, sauté over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon and 1 tsp ground allspice, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 1/2 cup spiced rum and 1/4 cup blackstrap molasses, scraping up browned bits from the bottom of the pot.
  5. Step 5: Return the pork to the pot, add 2 cups chicken broth and 3 fresh thyme sprigs, bring to a simmer.
  6. Step 6: Cover the pot, reduce heat to low, and braise for 2 1/2 to 3 hours until pork is fork-tender and the sauce thickens.
  7. Step 7: Remove thyme sprigs, shred the pork in the sauce, and serve with rice or mashed potatoes.

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