TASTE: COFFEE-CURED PULLED PORK

I LOVE PULLED PORK. I REALLY DO. I ALSO LOVE COFFEE. AND OF COURSE MY FAVORITE THING IN THE WORLD IS A RECIPE THAT'S A TOTAL NO BRAINER. THIS ONE, FROM FOOD + WINE MAGAZINE COVERS ALL OF THOSE BASES, AND IT'S INCREDIBLY DELICIOUS ON TOP OF ALL THAT. SERVE IT ON ITS OWN, OR ON A POTATO ROLL WITH A LITTLE BBQ SAUCE. ANY WAY YOU SLICE IT, IT'S THE PERFECT MEAL. 

WHAT YOU NEED

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
 

WHAT YOU DO

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.