© John Kernick
Coffee-Cured Pulled Pork
- ACTIVE: 30 MIN
- TOTAL TIME: 7 HR plus 12 hr curing
- SERVINGS: about 2 1/2 pounds
Linton Hopkins turns this slow-roasted pork shoulder into sliders. "Why are we so obsessed with the 30-minute meal?" he says. "I want to create a TV show called The 36-Hour Meal. The best things take a little bit of time."
- 1/2 cup sugar
- 1/4 cup coarsely ground coffee
- Kosher salt
- One 4-pound, bone-in pork butt
- 1/3 cup sorghum or molasses
- 1/3 cup apple cider vinegar
- Freshly ground pepper
- In a large bowl, combine the sugar, coffee and 1/2 cup of salt. Add the pork and rub the mixture all over. Cover with plastic wrap and refrigerate for 12 to 24 hours.
- Preheat the oven to 300°. Rinse off the pork and set in a roasting pan. Roast the pork for 6 hours, basting with pan juices, until an instant-read thermometer inserted in the thickest part registers 200°; cover with foil for the last 2 hours of cooking. Transfer the pan to a rack and let rest for 30 minutes. Increase the oven temperature to 500°.
- In a saucepan, boil the sorghum and vinegar; season with salt and pepper. Simmer until slightly reduced, 10 minutes. Pour the glaze over the pork and roast for 15 minutes, until glazed. Let cool, then shred the pork.
Very ripe Syrahs from Australia often develop great coffee notes along with rich fruit, perfect for this flavorful pulled pork.