Coffee-Cured Pulled Pork

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:
Recipe from Food & Wine

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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

  1. 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.
  2. 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°.
  3. 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.
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