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    For the pulled pork
  • 1 (5-pound) Bone in pork shoulder 

  • 1/2 cup C&H Dark Brown Sugar
  • 1/4 cup Ground coffee
  • 3 tablespoons Kosher salt 
  • 2 teaspoons Ground black pepper 
  • 1/3 cup Molasses 
  • 1/3 cup Apple cider vinegar 

  • For the sauce
  • 1 cup Ketchup

  • 1/2 cup Kahlúa® or coffee liqueur of choice 
  • 1/4 cup Water
  • 1 tablespoon Espresso instant coffee 
  • 1/2 cup Apple cider vinegar 
  • 1/3 cup Molasses 
  • 1/2 cup C&H Dark Brown Sugar 
  • 1 tablespoon Chili powder 
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon Mustard powder
  • 2 teaspoons Smoked paprika 
  • 1 teaspoon Onion powder 
  • 1 teaspoon Garlic powder 
  • 1 teaspoon Salt

  • For the sliders
  • 24 Brioche slider buns

  • 2 cups C&H Sweet and Sour Coleslaw

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Prep Time: 35 minutes / Chill Time/Cook Time: 12-24 hours/5 hours / Yields: 24 sliders
Step 1 

Prepare the pulled pork. Place the pork shoulder in a large bowl. Combine sugar, coffee, salt, and pepper. Rub the mixture all over the pork. Cover and refrigerate for 12-24 hours. 

Step 2

Preheat the oven to 300°F. Rinse off the pork shoulder, pat dry, and place in a large cast iron Dutch oven or roasting pan. Roast for 5 hours until the meat reaches 200°F. Cover the pork for the last hour of cooking. Remove from oven and increase the temperature to 450°F. While the oven is heating up, combine molasses and vinegar and add to the pork. Roast for 15 minutes, basting the pork with the juices. Remove from oven and allow the roast to rest for 30 minutes. Shred the pork.

Step 3

Prepare the sauce. In a medium saucepan, combine all the ingredients for the sauce. Bring the mixture to a simmer over medium heat. Cook until the sauce is slightly thickened, about 20 minutes. Stir occasionally. Remove from heat.

Step 4

Prepare the sliders. Add pulled pork, sauce, and coleslaw to the slider buns and enjoy!

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