Directions

1. 1

   In a small bowl, combine the sugar, ground coffee, kosher salt, and freshly ground black pepper to create a dry rub mixture.

2. 2

   Place the 4 lb. bone-in pork butt on a clean work surface and pat dry with paper towels. Generously apply the coffee-sugar dry rub all over the pork, working it into the surface and pressing gently so it adheres well.

3. 3

   Transfer the rubbed pork to a large oven-safe pot or Dutch oven with a lid. Pour the sorghum (or molasses) and apple cider vinegar around the base of the meat, creating a flavorful liquid that will braise the pork as it cooks.

4. 4

   Cover the pot with its lid and transfer to a 300°F preheated oven. Braise the pork for 6 to 6.5 hours, until the meat is completely tender and falls apart easily when tested with a fork.

5. 5

   Remove the pot from the oven and carefully lift the cooked pork onto a cutting board. Let it rest for 10 minutes, then use two forks to shred the meat, discarding the bone and any excess fat as desired.

6. 6

   Strain the braising liquid from the pot through a fine-mesh sieve into a saucepan, discarding solids. Skim off any excess fat from the surface if desired. Warm the liquid gently over medium-low heat.

7. 7

   Return the shredded pork to the pot and pour the strained braising liquid back over the meat. Gently toss to combine and allow the pork to absorb the flavors for a few minutes before serving.