Coffee-Cured Pulled Pork

Coffee-Cured Pulled Pork Recipe
Photo: John Kernick
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."

Yield:

about 2 1/2 pounds
Total time: 7 Hours

Recipe from

Food & Wine

Recipe Time

Active: 30 Minutes
Total: 7 Hours

Ingredients

1/2 cup sugar
1/4 cup coffee, coarsely ground
Kosher salt
1 bone-in pork butt
1/3 cup sorghum or molasses
1/3 cup apple cider vinegar
Freshly ground pepper

Preparation

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.