- One 5-pound boneless pork shoulder, cut in half
- Kosher salt and freshly ground pepper
- 1/2 cup tomato paste
- 1 1/2 teaspoons hot paprika
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 cup packed dark brown sugar
- 1 cup cider vinegar
- 1/4 cup molasses
- 1 cup ketchup
- 1 tablespoon ground coffee (not instant)
- 1 cup water
- 8 brioche buns, split
- Coleslaw, for serving
- Season the pork with salt and pepper. Heat a large cast-iron casserole. Add the pork, fat side down, and cook over moderately high heat until browned all over, about 12 minutes total. Transfer to a plate. Add the tomato paste to the casserole and cook over moderately low heat, stirring, until deep red, 2 minutes. Add the paprika, cloves, allspice and brown sugar and cook until the sugar dissolves, about 30 seconds. Add the vinegar and bring to a boil, scraping up any browned bits. Add the molasses, ketchup, ground coffee and water and bring to a simmer.
- Return the pork to the casserole. Cover and cook over low heat, turning the pork in the sauce occasionally, until very tender, about 4 hours. Transfer the pork to a large bowl; let rest for 30 minutes.
- Meanwhile, skim the fat from the sauce. Boil the sauce over moderately high heat until thickened slightly, about 5 minutes. Using 2 forks, shred the pork; discard any large pieces of fat. Stir the shredded pork into the barbecue sauce. Mound the pork on the buns, top with coleslaw and serve.
Contributed By David Chang Photo Published