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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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