You can't go wrong with these fun little sliders. Make these for your next big get-together with friends and family. Perfect for game day or any time! Serve with your favorite creamy cole slaw recipe.
Prep Ahead of Time
In large bowl, combine sugar, coffee and salt. Add pork and rub the mixture all over. Cover with plastic wrap and refrigerate 24 hours.
Cook, Season & Braise
Allow pork to come to room temperature so meat cooks evenly. Preheat oven to 300 degrees.
Cook bacon in a Dutch oven or large roasting pan until fat is rendered and bacon is crisp. Remove bacon to a paper towel and set aside. Remove pork from plastic wrap and wipe excess mixture off. Season with freshly ground pepper and sear in pot until golden brown. Sear on all sides of pork.
Return bacon to pot. Stir molasses, ketchup and vinegar together and add to the pot. Add water and wine to about three-quarters up the side of the pork shoulder. Cover pot, and bring to a boil.
Transfer to oven and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours. Transfer pork to a platter and let rest 20 minutes. Skim fat from braising liquid and discard. Shred meat and return shredded meat to pot with braising liquid.
Serve on buns with your favorite creamy coleslaw recipe. You can include jicama, apples, golden raisins, dried cranberries, etc.
Don's pairing suggestions
2009 Ferrari-Carano Prevail West Face
These 14-year-old mountain vines are dry farmed in shallow, rocky, low-vigor soil that add impressive depth and concentration of flavors to the wine. Our 2009 West Face displays deep, ripe fruit notes from the summer warmth while al...