- 8
- 500 mins
Ingredients
- 2 heads of garlic, halved crosswise
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 1 tablespoon minced thyme
- 2 teaspoons dry mustard powder
- 2 teaspoons sweet paprika
- 2 teaspoons finely grated peeled fresh ginger
- 1 teaspoon finely grated orange zest
- One 5-pound, bone-in pork butt (shoulder roast)
- 1/4 cup light brown sugar
- 1/4 cup distilled white vinegar
- 1/4 cup apple cider vinegar
- 1 1/4 cups ketchup
- 1 cup cola
- 1/4 cup apple cider vinegar
- 1/4 cup cayenne pepper hot sauce, such as Frank’s Red Hot
- 2 tablespoons unsulfured molasses
- 2 tablespoons cornstarch
- Split potato buns, Red-and-Green Coleslaw and Habanero Vinegar, for serving
Preparation
Step 1
MAKE THE PORK
Preheat the oven to 350°. Arrange the garlic cut side up on a sheet of foil, drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast for about
1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins into a medium bowl. Add the thyme, mustard powder, paprika, ginger, orange zest and the 1/4 cup of oil and mash into a paste.
Reduce the oven temperature to 300°. Set a rack in a flameproof medium roasting pan and put the pork on it. Season the pork with salt and pepper, then rub it all over with the garlic paste. Roast for 6 hours, until an instant-read thermometer inserted in the thickest part of the meat registers 200°; uncover for the last 45 minutes of cooking. Transfer to a work surface and let cool, then shred. Discard the fat and bones.
Spoon off all but 2 tablespoons of fat from the roasting pan. Add the sugar, both vinegars and 1/2 cup of water to the pan and cook over moderately high heat, whisking, until bubbling and the sugar dissolves,
5 minutes. Add the pork and toss to coat. Season the pork generously with salt and pepper and toss again; keep warm.
MEANWHILE, MAKE THE SAUCE
In a saucepan, whisk the ketchup, cola, vinegar, hot sauce, molasses and cornstarch and bring to a boil. Simmer over moderate heat, stirring, until glossy and thick,
8 minutes; keep warm.
Pile the pork on the buns and top with the barbecue sauce and coleslaw. Close the sandwiches and serve, passing the habanero vinegar at the table.