Molasses Vinegar Pork Butt Recipes

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BARBECUE PORK BUTT



Barbecue Pork Butt image

Provided by Alton Brown

Time 17h20m

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

PORK BUTT



Pork Butt image

Provided by Food Network

Categories     main-dish

Time 11h20m

Yield 4 to 6 servings

Number Of Ingredients 26

1 family-size pork butt
2 tablespoons salt
2 tablespoons granulated garlic or garlic powder
1 tablespoon freshly ground black pepper
MOGridder's Dry Rub Barbecue Seasoning, recipe follows
MOGridder's Barbecue Sauce, for serving, recipe follows
2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon freshly ground pepper
1 tablespoon raw or granulated brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup granulated sugar
2 to 3 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon granulated garlic or garlic powder
1 teaspoon ground oregano
1/2 teaspoon dried thyme
1/2 cup white vinegar
1 cup ketchup
1 cup molasses
3/4 cup prepared mustard
1 teaspoon cayenne pepper, optional

Steps:

  • Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning.
  • Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours.
  • Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.
  • This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.;
  • Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste.
  • In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.

MOLASSES BRINED PORK CHOPS



Molasses Brined Pork Chops image

Brining pork chops is like upgrading to premium cable; once you do it, you can't go back to basic. Dissolve salt and molasses in water, toss in the chops, and wait. What do you get from such little effort? A pork chop that's seasoned from the inside out, with a firm, but very moist texture.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 6h25m

Yield 4

Number Of Ingredients 7

½ cup kosher salt
½ cup molasses
4 whole cloves
1 cup boiling water
7 cups cold water
4 (2 1/4 inch thick) center cut, bone-in pork chops
½ teaspoon vegetable oil

Steps:

  • Combine salt, molasses, cloves, and boiling water in a large container. Stir until molasses and salt are dissolved; let cool to room temperature.
  • Pour cold water into molasses mixture; stir to combine.
  • Completely submerge pork chops in molasses mixture. Cover container and refrigerate for 6 hours.
  • Remove pork chops from brine and pat dry with paper towels. Lightly oil each chop.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place pork chops on the hottest part of the grill; cook each side until browned, 2 to 3 minutes. Transfer to a medium-high area of the grill and cook pork until it is slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center of the chop should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 346.2 calories, Carbohydrate 31.2 g, Cholesterol 66.2 mg, Fat 13.5 g, Fiber 0.3 g, Protein 24.2 g, SaturatedFat 4.5 g, Sodium 11472.7 mg, Sugar 22.8 g

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

MOLASSES VINEGAR PORK BUTT



Molasses Vinegar Pork Butt image

Make and share this Molasses Vinegar Pork Butt recipe from Food.com.

Provided by ratherbeswimmin

Categories     Easy

Time 12h15m

Yield 12-14 serving(s)

Number Of Ingredients 5

3/4 cup molasses
1 cup cider vinegar
1/2 cup liquid smoke
1 (5 -6 lb) boneless boston butt roast
1/4 cup cheater basic dry rub seasonings (Cheater Basic Dry Rub)

Steps:

  • Pour the molasses in the bottom of a large slow cooker, using enough to cover the bottom; add in the vinegar and liquid smoke.
  • Cut the pork butt into medium (2-3 inch chunks) and add them to the slow cooker.
  • Sprinkle the meat with the rub, turning the pieces to coat evenly.
  • Cover and cook on HIGH for 5-6 hours or on LOW for 10-12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°.
  • Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet; let rest until cool enough to handle.
  • Pull the meat into strands; serve with the warm meat juices;.

MOLASSES VINEGAR PORK BUTT



Molasses Vinegar Pork Butt image

Categories     Sauce     Pork     Roast     Vinegar     Raw

Yield makes 12 to 14 servings

Number Of Ingredients 5

3/4 cup molasses, or more if needed
1 cup cider vinegar
1/2 cup bottled smoke
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (page 45)

Steps:

  • POUR the molasses in the bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom. Add the vinegar and the bottled smoke.
  • CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up) and add them to the slow cooker. Sprinkle the meat with the rub, turning the pieces to coat evenly.
  • COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
  • Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
  • PULL the meat into strands. It should shred very easily. Serve with the warm meat juices.
  • To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
  • To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD



Grilled Pork Tenderloin with Molasses and Mustard image

This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.

Provided by Jan Esterly

Categories     Mustard     Pork     Backyard BBQ     Dinner     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Molasses     Bon Appétit     Pittsburgh     Pennsylvania     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 5

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Steps:

  • Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
  • Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
  • Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
  • Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE



Pork Tenderloin With Molasses Mustard Sauce image

This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.

Provided by Chandra M

Categories     Pork

Time 4h30m

Yield 2 serving(s)

Number Of Ingredients 6

3/4 lb pork tenderloin
1/4 cup molasses (I use blackstrap, but you could use light)
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse grain mustard
1 tablespoon olive oil

Steps:

  • Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
  • Place pork in sip top bag and pour marinade over.
  • Refrigerate for 4 hours (can be made the morning of and marinaded longer).
  • Cook: Preheat oven to 400°F.
  • Drain the marinade into a small saucepan, set aside.
  • Heat the oil in a large heavy skillet over medium high heat.
  • Lightly brown the tenderloin on all sides, about 5 minutes total.
  • Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
  • Remove from oven and place a loose foil tent over the meat.
  • Let rest 5 minutes.
  • In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
  • Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
  • Serve pork thinly sliced with sauce drizzled over top.

Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5

SESAME PORK ROAST



Sesame Pork Roast image

My trick to making a tasty roast that's pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It's unbeatable. -Sue Brown, San Miguel, California

Provided by Taste of Home

Categories     Dinner

Time 9h10m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork shoulder butt roast (4 pounds)
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white wine vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

Nutrition Facts : Calories 433 calories, Fat 24g fat (8g saturated fat), Cholesterol 135mg cholesterol, Sodium 835mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 41g protein.

SLOW-COOKER MARMALADE-AND-VINEGAR PORK



Slow-Cooker Marmalade-and-Vinegar Pork image

If you have leftovers, refrigerate the pork in the sauce--it will help keep the meat moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 8h20m

Number Of Ingredients 14

4 1/2 pounds pork shoulder, excess fat trimmed, cut into 2-inch pieces
Coarse salt
1 teaspoon fennel seeds, toasted
1/2 teaspoon red-pepper flakes
3/4 cup orange marmalade
1/4 cup red-wine vinegar
1 sprig rosemary
4 cloves garlic, peeled and smashed
2 cups uncooked couscous
2 teaspoons extra-virgin olive oil
2 cups boiling water
1 bunch watercress, tough stems removed, 1/2 cup finely chopped, the rest left in whole sprigs, for serving
Flaky sea salt, such as Maldon, for serving
1 small orange, cut into wedges, for serving

Steps:

  • Very generously season pork with coarse salt and place in a 5- to 6-quart slow cooker. In a small bowl, mix together fennel seeds, red-pepper flakes, marmalade, vinegar, rosemary, and garlic; pour over pork. Cover and cook on low until meat is pull-apart tender, about 8 hours.
  • Meanwhile, combine couscous, 1/2 teaspoon coarse salt, and oil in a bowl; add boiling water. Stir, cover, and let stand 10 minutes. Fluff with a fork; stir in chopped watercress.
  • Transfer pork to a large bowl with a slotted spoon. Strain sauce through a fine sieve, discarding solids. Skim fat from surface of sauce.
  • Spoon pork and sauce over couscous in serving bowls. Sprinkle flaky salt over pork, and top with watercress sprigs. Squeeze orange wedges over dish and serve immediately.

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