1½ cup Fancy Molasses
5 lb pork shoulder
Dry Rub
½ tsp cinnamon
1 tsp smoky paprika
1 tsp smoky cumin
1 tsp ground ginger
½ tsp ground allspice
2 tsp chili powder
2 tsp ground mustard
2 tsp black pepper
1 Tbsp kosher salt
2 Tbsp finely ground instant dark coffee
Stir all of the ingredients together in a small bowl. Massage the spice rub onto the pork, coating each side thoroughly. Place meat in a dish and pour the molasses over the meat to coat. Cover and refrigerate for at least 8 hours. (You may have extra rub, save it in an airtight container for another time.)
Remove the pork from the refrigerator and let stand at room temperature about 30 minutes before you cook it. Preheat oven to 250 F.
Add 1 teaspoon of canola oil to a heavy bottomed casserole dish, and place the pork in the pan, fat side up. Cook, uncovered, for about 8 hours (about 2 hours/lb if you want to use a bigger or smaller piece of meat), or until very tender. Remove meat from oven and let sit for an hour. Do not be alarmed by how black it is–it’s not burnt that’s bark that’s been formed by the coffee rub. Pull meat into strands and toss with as much or as little sauce as you prefer. (I like to do it with 1 cup and then serve the extra on the side.) And be sure and chop some of the bark and mix it with the tender interior meat.
Molasses Barbeque Sauce
*Yields 3 cups
2 onions, diced
2 – 840 mL tins plum tomatoes
1 Tbsp fresh ginger
2 sprigs fresh thyme
1 Tbsp Dijon mustard
1 apple, sliced
1 cup coffee
1 cup fancy molasses
¼ cup apple cider vinegar
1 bay leaf
Salt and pepper to taste
Sautee onions until soft. Add the rest of the ingredients and simmer for 30 minutes. Remove bay leaf and blend until smooth.