Coffee Rubbed Pork Roast
Slow-cooked pork shoulder gets a bold coffee, brown sugar and spice crust that turns fork-shreddable and savory-sweet.
Prep 10 min · Cook 8 hr · Total 8 hr 10 min · Makes 8 servings
Ingredients
- 3.5 lbs. Boston Butt or Pork Shoulder
- 1 oz. approx 3 Tbsp coffee beans
- 1/2 cup brown sugar
- 1/2 Tbsp cayenne pepper
- 1/2 Tbsp salt
- 15-20 cranks cracked black pepper
- 1 tsp minced garlic
- 1/2 tsp smoked paprika
Directions
- Crush the coffee beans until they become a fine powder. If you are using a grinder at a grocery store or coffee shop, set it to “espresso grind.” In a bowl, stir together the ground coffee, brown sugar, cayenne, salt, black pepper, garlic, and smoked paprika.
- Press the dry rub mixture over every side of the pork roast. Don’t worry if some of it drops away. Set the pork roast in the slow cooker, then gather up any fallen rub and add that to the cooker too.
- Cover the slow cooker, set it to low, and cook for 8 hours. After 8 hours, the pork should be soft enough to pull apart easily with a fork. Gently move the roast from the slow cooker to a serving platter.