Sorghum is a sweet syrup that resembles molasses. Instead of being produced from sugar cane Sorghum syrup is produced from sorghum. It can be used interchangeably with recipes that call for molasses.
Here is a recipe for Sorghum and Maple Agrodolce courtesy of Adam and Vinnie at Ohio City Provisions.
1 pork roast or 2-4 Pork Chops
1/4 cup WVF maple syrup
3 Tbs sorghum
3 Tbs Unsalted Butter
2-3 Tbs Apple cider vinegar
1 Small pinch of red pepper flakes or a few slices of a hot chili pepper.
Combine maple, sorghum, vinegar, and chili in a pot and bring to a simmer. Stir in butter, and reduce slowly until thick enough to coat the back of a spoon. This "Sweet and Sour" glaze should be a balance of sweet with an slightly acidic finish. Adjust seasoning as necessary or to your liking by using more salt, more maple (for sweet), or vinegar (more acid).
Sear off your pork roast or chops so a nice brown crust forms. Glaze the pork in a even coat of the agrodolce then place into the oven. Continue glazing a few more times throughout the duration of your desired cooking time. Pull the meat out and set aside to rest before carving. Add one more layer of glaze before carving.