Habanero, Rum and Molasses Pulled Pork Sandwiches

I always enjoy making recipes that incorporate both rum and what its made from, molasses.

This recipe brings alive the Pulled Pork Sandwich with a touch of Caribbean flair. The blend of habanero peppers, rum and molasses result in a spicy, sweet and salty taste experience!


For the Pork:

500 grams or 1 lb pork shoulder, roast or tenderloin

2 tbsp molasses

½ cup water

1-2 red habanero pepper, stem removed and cut in 4 pieces*

2 tsp. whole cumin seed

2 tsp. whole fennel seed

1 small onion finely chopped

1 tbsp paprika

½ tsp. ground black pepper

1 tsp. brown sugar

1 tbsp salt

1 tsp. yellow mustard seed

For the Sauce:

2 cups or 500 ml Chicken broth (low sodium and no-msg)

⅓ cup of rum

4 tbsp molasses

1 large tomato, finely chopped

1 small yellow onion, finely chopped

3 garlic cloves, minced

½ tbsp sunflower oil


For the Pork:

Mix the water and molasses in a container big enough to fit the pork in, set aside. Grind the spices and Habanero pepper in a blender with a little bit of water until well mixed. With a sharp knife puncture small holes all around the pork, then rub the spice mix all over it and place inside the water molasses mixture. Refrigerate for at least 2 hours or for best results, overnight.

Preheat the oven to 200c. Place the pork with the water molasses mix in a deep baking dish. Cook for approximately 2 hours, the cooking time will depend on the size of the pork. Do not let the liquid completely evaporate. Add a little water at a time if needed. Once the pork is cooked through place on a cutting board to cool down.

While the pork is cooling down prepare the sauce.

For the Sauce:

Fry the onion until it is soft, then add the tomato and garlic, and fry for another 5 minutes. Next add the remaining ingredients and stir to combine. Allow to simmer for about 10 more minutes.

In the meantime shred the pork with a fork or by using your fingers. Once all the pork has been "pulled" place in a large pan and pour all of the prepared sauce over it, you can also add any remaining sauce from the roasting pan. Cook under medium heat until the sauce has been absorbed. If you want the meat a little wet leave as much of the sauce as you want, otherwise cook it off.

To serve, scoop the pulled pork onto bread rolls and serve with potato salad and coleslaw. Yum!

8 views0 comments

Recent Posts

See All