OK last night when I went grocery shopping, I brought a jar of Gandma's molasses on a whim and other then putting inn my coffee and hot dark chocolate, what else can I use it for? And no I'm not going to make rum with it.
Unfortunately it is not blackstrap. Oh well I guess I will have to go elsewhere.If it's blackstrap molasses, you can make licorice.
I had once use sugar soaked in molasses to make Chinese braised pork belly. The flavor is just out of the world wonderfulBuy a big, cheap pork shoulder (7+ pounds). Before you go to work, fill a pot with 1c of the molasses, 3/4c salt, and enough water to comfortably submerge the pork shoulder. Brine in the fridge while you're gone to work.
Before you go to bed that night, take pork out, rinse thoroughly with cold water, pat dry.
Rub oil on the pork shoulder and heavily cover with BBQ rub (I prefer Wee Willy's #2 but there are countless other good pork rubs out there).
Place in a roasting pan, add any aromatics you like (rosemary, peppercorns, basil leaves, bay leaves, etc.) to the pan and add a little water, apple juice, or some other liquid you'd like the pork to steam in. Just enough to cover the bottom of the pan will do.
Cover with foil and poke a few holes with a knife through the foil into the meat.
Place in oven and set to 210F. Go to bed.
Wake up with your house smelling delicious. Do NOT take the pork out until the inside registers at 195F. Figure about 2 hours per pound.
Take the pork out of the oven and with the foil still on, place some towels over the top to hold in heat and let the pork rest for at least an hour.
Server up to guests as slices/chunks of meat or pull for pulled pork.
Optionally, make a gravy with the juices in the bottom of the pan by heating over stove with some corn starch and strain the aromatics out.
Bask in the compliments you get from your guests. Definitely get laid that night.