Chocolate Molasses Pork Roast Recipes

CHOCOLATE-MOLASSES COOKIES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
• In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
• In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
• Using your hands, roll small balls of dough about the size of a quarter (dough will be soft - if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
• Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

STICKY-SWEET GRILLED PORK SHOULDER WITH HOISIN AND MOLASSES

Steps:

• Pork:
• Purée garlic, ginger, hoisin sauce, fish sauce, honey, wine, chili oil, oyster sauce, and sesame oil in a blender until very smooth. Place 1 1/2 cups in a small bowl for glaze; cover and chill until ready to use. Pour remaining marinade into a 2-gal. resealable plastic bag.
• Place pork shoulder, fat side down, on a cutting board with a short end facing you. Holding a long sharp knife about 1"-1 1/2" above cutting board, make a shallow cut along the entire length of a long side of shoulder. Continue cutting deeper into meat, lifting and unfurling with your free hand, until it lies flat (it's better to end up with 2-3 even pieces than 1 uneven piece). Add to bag with marinade and seal, pressing out air. Work pork around inside bag to coat with marinade. Chill at least 8 hours and up to 1 day.
• Prepare a Big Green Egg for medium heat (with cover closed, thermometer should register 350°F). Remove pork from marinade, letting excess drip off. Lightly season all over with salt. Fit grill with convection plate and set pork on top. (If you don't have a convection plate, bank coals on one side and set pork over cooler area to avoid flare-ups.) Cover and roast pork until an instant-read thermometer inserted into the thickest part registers 140°F-145°F. (You can also do initial cooking in a 350°F oven.) Transfer to a cutting board and let rest at least 20 minutes.
• Glaze and assembly:
• Bring brown sugar, molasses, and reserved marinade to a simmer in a large saucepan; cook until reduced by one-third, 6-8 minutes (you should have about 1 1/3 cups). Keep warm.
• Prepare a Big Green Egg for medium-high heat (or use a conventional grill). Grill pork, basting and turning with 2 pairs of tongs every minute or so, until thickly coated with glaze, lightly charred in spots, and warmed through (an instant-read thermometer inserted into the thickest part should register 130°F-145°F; be careful not to overcook), 6-8 minutes. Transfer to a cutting board; slice against the grain ¼" thick. Serve with pickles, bread, cilantro, and onion.
• Do Ahead
• Pork can be roasted 2 days ahead. Let cool; cover and chill.

CHOCOLATE MOLASSES PORK ROAST

Steps:

• In a small bowl, mix the first 12 ingredients. Cut roast in half; place in a 5- or 6-qt. slow cooker. Pour sauce over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove pork to a serving platter; keep warm. Skim fat from cooking juices. Transfer juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into pan. Return to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

MOLASSES-GLAZED 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.

GRILLED PORK CHOPS WITH MOLASSES BARBECUE SAUCE

Steps:

• Combine first 7 ingredients in large saucepan; bring to boil. Cool completely. Place pork in large glass baking dish. Pour brine over. Cover; chill overnight.
• Prepare barbecue (medium-high heat). Drain pork; pat dry. Brush pork with oil. Sprinkle with salt and pepper. Grill pork about 5 minutes per side for medium. Place on plates. Spoon Molasses Barbecue Sauce over.

MOLASSES GLAZED PORK ROAST WITH BLACK PEPPER DUMPLINGS

Steps:

• Preheat oven to 350 degrees F. Heat oil in a large Dutch oven over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Transfer the pot to the oven and roast until the pork reaches an internal temperature of 125 degrees F, about 1 hour. Brush the pork liberally with the Molasses Glaze and continue roasting until the internal temperature reaches 145 degrees F. Remove the roast to a platter, brush with more of the glaze and let rest 15 minutes.
• Remove all but 2 tablespoons of the fat from the pan and place on top of the stove over medium heat. Add the onions, carrots, celery, and garlic and cook until soft, about 5 to 7 minutes. Add the wine, increase the heat to high, and cook until reduced by half. Add the stock and the herbs, and bring to a boil, cook until reduced by 1/3. Reduce the heat to low and let the broth simmer.
• Drop the dumplings into the broth, cover, and simmer until they are puffed and cooked through, about 12 to 5 minutes.
• Combine ingredients in a small bowl.
• Combine the flour, baking powder, salt, black pepper, parsley, and thyme in a medium mixing bowl. Using your fingers, cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Add the milk, stirring just until the mixture is moistened. Gather the dough into a ball, knead it a few times, and cut into 12 equal pieces.