There is something mighty satisfying about setting a humble pork shoulder in the slow cooker in the morning and coming back hours later to a supper that smells deep, sweet, and savory clear through the house. This kind of recipe feels right at home on a Midwestern table, especially when the weather turns cool and folks are hungry for something hearty. With only a handful of ingredients, the molasses works its old-fashioned magic, giving the pork a rich, dark glaze and that slow-cooked tenderness that makes people come back for another helping, whether they planned to or not.
Serve this pork shoulder with mashed potatoes, buttered egg noodles, or a pan of simple roasted carrots if you want a proper comfort-food meal. It is also fine piled onto soft sandwich buns with coleslaw on the side, or spooned over creamy grits or rice to catch every bit of that sticky glaze. For a harvest-table supper, I like it with green beans, applesauce, and a basket of warm rolls.
Slow Cooker 4-Ingredient Molasses Glazed Pork Shoulder
Servings: 8
Ingredients
1 boneless pork shoulder, about 4 to 5 pounds
1 cup molasses
1/2 cup Dijon mustard
2 teaspoons kosher salt
Directions
1. Pat the pork shoulder dry with paper towels and set it in the slow cooker.
2. In a small bowl, stir together the molasses, Dijon mustard, and kosher salt until smooth.
3. Pour the molasses mixture over the pork shoulder, turning the meat once or twice so it is well coated.
4. Cover and cook on low for 8 to 10 hours, or until the pork is very tender and pulls apart easily with a fork.
5. Transfer the pork to a platter and spoon some of the cooking glaze over the top. Pull into large chunks or thick shreds before serving.
Variations & Tips
For a little tang: If you like a sharper finish, add 1 to 2 tablespoons of apple cider vinegar to the glaze. It balances the sweetness of the molasses nicely and gives the sauce a brighter edge.
For extra flavor: A pinch of black pepper or a spoonful of prepared horseradish can be stirred into the glaze without changing the spirit of this simple recipe. Those little additions make it taste especially good alongside potatoes.
For easier slicing: If you want neat slices instead of pulled pieces, let the pork rest for 15 minutes before cutting. For a more rustic supper, go ahead and pull it into big tender pieces and drizzle the glaze right over top.
For make-ahead meals: This pork reheats beautifully. Store leftovers with some of the cooking liquid so the meat stays moist, then warm it gently on the stove or in the microwave for sandwiches, rice bowls, or supper plates later in the week.