serves 8
difficulty moderate
equipment
  • plastic wrap
  • oven
  • roasting pan or Dutch oven
  • blender
  • saucepot
author stevenea
write-up Write Up
forked from Texas pulled pork
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
4 lb   4 lb bone-in pork shoulder  
  1. coat the pork shoulder on all sides with the coffee-chipotle rub.
  2. wrap pork in plastic, place on sheet or large plate and refrigerate for 8 hours.
  3. take the pork out of the refrigerator and let it come to room temperature, about half an hour. preheat the oven to 250 degrees.
  4. place pork in a lightly oiled (either a few squirts of spray oil or about 1 teaspoon of canola oil) roasting pan or dutch oven and cook uncovered, fat side up 8 hours or about two hours a pound.
  5. remove meat from oven and let sit for an hour. do not be alarmed by how black it is--it's not burnt that's bark that's been formed by the coffee rub.
  6. pull meat into strands and toss with as much or as little sauce as you prefer. (i like to do it with 1 cup and then serve the extra on the side.) and be sure and chop some of the bark and mix it with the tender interior meat.
    coffee-chipotle rub  
    chipotle barbecue sauce  
  1/2 cup 1/2 cup brown sugar  
  1. combine all the rub ingredients together until well blended with no lumps. for this pulled pork recipe, you might not need all of the rub but you can save it and use it on something else.
  1/4 cup 1/4 cup black pepper  
  1/4 cup 1/4 cup finely ground dark coffee  
  1/4 cup 1/4 cup paprika (smoked is preferred but regular is fine)  
  2 tbsp 2 tbsp salt  
  1 tbsp 1 tbsp chipotle powder  
  2 tsp 2 tsp granulated garlic  
  2 tsp 2 tsp cinnamon  
  2 tsp 2 tsp cumin  
  2 tsp 2 tsp allspice  
  1 tsp 1 tsp canola oil  
  1. heat the oil in a saucepot on medium and cook the onions for 10 minutes or until translucent.
  2. add the garlic and cook for another minute. add the rest of the ingredients, turn down the heat to low and cook for half an hour, stirring occasionally.
  3. transfer the sauce and puree until smooth. makes about 2 cups. should keep for at least a week in your refrigerator.
  1/2 whole 1/2 whole half a medium onion (chopped)  
  4 clove 4 clove garlic (minced)  
  2 cup 2 cup ketchup  
  1/4 cup 1/4 cup yellow (ball-park style mustard)  
  1/4 cup 1/4 cup molasses  
  1/2 cup 1/2 cup cilantro (chopped)  
  1/4 cup 1/4 cup brewed coffee  
  2 whole 2 whole canned chipotles (chopped)  
  2 tsp 2 tsp worcestershire sauce  
  1/4 cup 1/4 cup lime juice  
    salt and black pepper to taste