Prep Time: 30 mins Total Time: 7 HR Plus
12 HR Curing
Makes Around 12 1/2 Pounds
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
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 hrs.
2. Preheat the oven to 300 degrees. Rinse off the pork and set in a roasting pan. Roast the pork for 6 hrs., basting with pan juices, until an instant-read thermometer inserted in the thickest part registers 200 degrees, cover with foil for the last 2 hrs. of cooking. Transfer the pan to a rack and let rest for 30 mins. Increase the oven temperature to 500 degrees.
3. In a saucepan, boil the sorghum and vinegar; season with salt an pepper. Simmer until slightly reduced. 10 mins. Pour, until glazed. Let cool, then shred the pork and serve!