Coffee-cured Pork (Pulled Pork Shoulder Tacos)

This recipe by Linton Hopkins via Food and Wine is awesome! My whole family just loved it. Of course there are several ways you can serve this pork, what I did was to make tacos! Lime wedges, greek yogurt (instead of sour cream), salsa, finely chopped shallots, guacamole, and corn tortillas. This really completed the dish and made it special.

1/2 cup sugar
1/4 cup coarsely ground coffee (½)
1/2 cup Kosher salt plus more for the glaze
One 4-pound, bone-in pork butt
1/3 cup sorghum or molasses
1/3 cup apple cider vinegar
Freshly ground pepper

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.