Habanero, Rum, and Molasses Pulled Pork Sandwiches
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
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
2 cups or 500 ml Chicken broth (low sodium and no-msg)
⅓ cup of rum
1.4 tbsp molasses
1 large tomato, finely chopped
1 small yellow onion, finely chopped
3 garlic cloves, minced
½ tbsp sunflower oil
I like to cut off any extra fat from the pork, but you can leave it if you like. Mix the water and molasses in a container enough to fit pork, set aside. Grind the spices and Habanero pepper in a blender with a little bit of water until they are well incorporated. With a sharp knife puncture small holes all around the pork, then rub the spice mix all over it and place inside the large container with the water molasses mixture. Refrigerate for at least 2 hours or overnight.
Preheat the oven to 200c or 392f . Place the pork with the brine in a deep baking dish. Cook for 2 hours, without letting the water completely dissipate. Add a little water at a time if it’s needed. (The cooking time will depend on the size of the pork. ) Once the pork is cooked through place it on a cutting board to cool down, so you can handle it without burning your hands.
While the pork is cooling down prepare 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, stir to combine as best as possible. Allow to simmer for about 10 minutes. In the meantime shred the pork with a fork or by using your fingers begin pulling the pork into shreds. Once all the pork has been “pulled” place in a large pan then pour all of the sauce over it, you can also add any remaining sauce from the roasting pan. Cook under medium heat until all of the sauce has been absorbed. This will also make the meat even more tender. If you want the meat a little wet leave as much of the sauce as you want otherwise cook it off.
Scoop pulled pork onto bread rolls and serve with potato salad and coleslaw.