Ingredients
1/2 c. sugar
1/4 c. coffee
kosher salt
4 lb. bone-in pork butt
c. sorghum or molasses
c. apple cider vinegar
Freshly ground pepper
Preparation
Step 1In 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.Step 2Preheat the oven to 300 degrees F. 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 degrees F; 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 degrees F.Step 3In 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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
