Spiced Rum-Braised Caribbean Pork Shoulder
Tender pork shoulder slowly braised in a fragrant mixture of dark rum, spices, and tomato, resulting in deeply flavorful meat perfect for tacos or rice. This caribbean-inspired pork ready in about 200 minutes pairs cut into 2-inch chunks pork shoulder, dark rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, 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.
Ingredients
- 3 lbs, cut into 2-inch chunks pork shoulder
- 1/2 cup dark rum
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 14 oz can diced tomatoes
- 2 tbsp brown sugar
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1, deseeded and finely chopped (optional for heat) scotch bonnet pepper
- 1 cup chicken broth
- 4 sprigs fresh thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 3 lbs pork shoulder chunks seasoned with 1 1/2 tsp salt and 1 tsp black pepper, searing for 4-5 minutes per side until browned on all sides. Remove pork and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
- Step 3: Stir in 1/2 cup dark rum to deglaze the pot, scraping up browned bits, and cook for 2 minutes to reduce slightly.
- Step 4: Add 14 oz diced tomatoes, 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 finely chopped scotch bonnet pepper (optional), 1 cup chicken broth, and 4 sprigs fresh thyme. Stir to combine.
- Step 5: Return the pork shoulder to the pot, submerging the meat in the liquid. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 1/2 to 3 hours until pork is fall-apart tender.
- Step 6: Remove pork and shred with forks. Return shredded pork to the sauce and stir to coat well before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rum-Braised Caribbean Pork Shoulder 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 Spiced Rum-Braised Caribbean Pork Shoulder?
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 dark rum from drying out.
Can I substitute ingredients in Spiced Rum-Braised Caribbean Pork Shoulder?
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 Spiced Rum-Braised Caribbean Pork Shoulder for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Spiced Rum-Braised Caribbean Pork Shoulder?
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.
