Molasses & Sriracha Pulled Pork

This past weekend may have been the unofficial end of summer, but we celebrated our 3-day weekend with a sandwich that knows no season — a pulled pork sammy. I’ve been known to cook up pulled pork sliders for the Superbowl, for birthdays or for no good reason at all, other than that pork shoulder was on sale. But this being the unofficial end of summer, it called for something a little special. So I busted out this recipe for Molasses & Sriracha Pulled Pork from Lindsay over at Rosemarried.

Did I lose you at the jump? No? I wouldn’t blame you. I only had regular molasses, but I am sure this is even more delicious with blackstrap. And don’t hold back on the sriracha. I’d double it to 4t. and I might even add some red pepper flakes for more kick. This recipe is fantastic with pork shoulder and my next go will be to try it with chicken.

I used only half the sauce in the crockpot as directed, but found we didn’t really need the rest to mix back in. I also used my gravy separator to strain off some of the fat from the juices before pouring it back onto the shredded pork. It’ll depend on your pork shoulder and how well you trimmed it to start.

The slaw was ad hoc for 3-4 people — half a small cabbage shredded, a carrot, a couple of radishes, some red onion, sugar, apple cider vinegar, canola oil, salt & pepper. Served on a brioche bun, and the second night on a ciabatta roll…fuhgeddaboudit. Summer, Fall, Winter — whenever.

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