Preparation Time: 25 minutes
Cooking Time: 3½–4 hours
Servings: 6–8 sandwiches
Pat the pork shoulder dry with paper towels. Mix brown sugar, smoked paprika, salt, black pepper, garlic powder and onion powder.
Rub the mixture generously over the entire pork shoulder, making sure it is evenly coated.
For the best flavor, cover and refrigerate it for at least 2 hours, or preferably overnight.
Heat oil in a large oven-safe Dutch oven or heavy pot.
Add the sliced onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
Pour in the coffee, molasses, ketchup, apple cider vinegar, Worcestershire sauce and Dijon mustard. Add cayenne if you want a little heat.
Stir everything together and bring the sauce to a gentle simmer.
Place the seasoned pork shoulder into the sauce. Spoon some of the sauce over the top.
Cover the pot tightly with a lid and transfer it to a 150°C / 300°F oven.
Cook for approximately 3½–4 hours, turning the pork once or twice during cooking.
The pork is ready when it is extremely tender and can be easily pulled apart with a fork. For the best texture, aim for an internal temperature around 93–96°C / 200–205°F.
Remove the pork from the pot and allow it to rest for about 15–20 minutes.
Using two forks, shred the meat into juicy strands.
Return the shredded pork to the barbecue sauce and stir well. Allow it to sit in the sauce for a few minutes so it absorbs all those rich coffee and molasses flavors.
Combine shredded cabbage, carrot and red onion in a large bowl.
In another bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and black pepper.
Pour the dressing over the vegetables and toss until everything is evenly coated.
Refrigerate for at least 20–30 minutes before serving so the flavors can develop while the vegetables remain crunchy.
Slice the brioche buns and lightly butter the cut sides.
Toast them in a skillet over medium heat for 1–2 minutes until golden and lightly crisp.
Pile a generous amount of hot pulled pork onto the toasted bottom bun.
Add a layer of crunchy coleslaw and, if desired, a few pickle slices.
Drizzle with additional barbecue sauce and place the top bun over the filling.
Serve immediately while the pork is hot and juicy.
Serve these sandwiches with crispy fries, potato wedges, corn on the cob, baked beans or extra crunchy pickles for a complete barbecue-style meal.
Note: This recipe is inspired by the coffee-molasses barbecue concept described in your prompt; it is not presented as an exact reproduction of David Chang’s original recipe.
