There are many ways to slow roast pork. I often use the crockpot, but this recipe uses the oven and a long brine to get the fall-off the bone effect. The main difference is the crispy outer crust that develops on the exterior as a result of the long brine and the oven roasting process. Serve with pineapple relish, pickles and soft rolls if desired.

Click here for the Coffee-Cured Pulled Pork recipe from Food and Wine.

Click here for the Pineapple Relish recipe.