Whiskey Molasses Braised Pork

Whiskey Molasses Braised Pork

A simple pork braise, versatile, flavorful and perfect for dinner!


  • Earls pork loin roast, cut into 1″ cubes
  • 2 tablespoon canola oil


  • 4 cloves garlic, minced
  • 2 tablespoon rye whiskey
  • 1 tablespoon grated ginger root
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt and pepper
  • 1/4 teaspoon cayenne


  • 1 cup  brown sugar
  • 1/2 cup  canned crushed tomatoes
  • 1/4 cup rye whiskey
  • 3 tablespoon molasses
  • 2 cloves garlic, minced


Combine marinade ingredients. Place pork cubes in a zip-lock bag. Pour marinade over cubes; close bag and massage to coat cubes well. Marinate 4-24 hours in the refrigerator. Remove pork from marinade and drain well; discard marinade.

Heat 1 tablespoon canola oil in non-stick skillet over medium-high heat. Brown pork in batches, adding remaining 1 tablespoon of oil as necessary. Meanwhile, combine sauce ingredients in a small saucepan. Boil gently 10-12 minutes or until slightly thickened. Transfer pork cubes to a casserole dish. Pour sauce over and stir cubes to coat. Cover and bake at 350°F for 1 hour. Remove lid; bake an additional 30-35 minutes, turning occasionally.