Usually, the ingredients, Coffee Grounds, Cinnamon, Cayenne Pepper, and Pork do not grace my lips in the same sentence. In this case, however, they combine to help create the MOST delicious Pork Barbecue I have ever tasted! I got this recipe from a friend of mine, Rick. He said he got it from a newspaper a long time ago, but couldn’t remember where.
If you’re skeptical on this one, trust me! Everyone who has ever tasted this recipe in my presence has loved it!I actually don’t use the sauce, because I like the taste of the meat without the sauce!
This dish can be prepared in a crockpot, or in the oven, but I love the ease of the crockpot! So convenient!
Coffee-Rubbed Pork Barbecue
- 1 Boston Butt Pork Roast
- Your favorite Barbecue Sauce (optional)
RUB:
1-2 TBSP Salt- 2 tsp black pepper
- 2 TBSP chili powder
- 2 TBSP coffee grounds
- 2 TBSP packed brown sugar
- 1 tsp cinnamon
- 1 TBSP crushed red pepper
- Combine all dry ingredients, and apply to the pork. Get as much on as you can. Wrap the meat tightly in plastic wrap, and refrigerate 24-48 hours. (I’ve done as little as an hour in a time pinch, and it was fine).
- For Crock Pot: Cook the whole roast in the crock pot on low for 6-8 hours, or on high 3-4 hours, until the meat easily comes apart with a fork. DO NOT add any liquid.
- For Oven: Place pork on a roasting pan, and cook on 325 minutes for about 2-2.5 hours, or until internal temperature is 160-170. You can slice and serve or chop for barbecue.
Here’s an image you can share on Pinterest (pretty please!)
Originally published in 2010.
That looks and sounds yummy. I never use my crock pot and I really should, plus my husband LOVES pulled pork. I don’t, but I am always up for trying out new recipes and seeing if I just haven’t had one I like yet. Thanks for the recipe.
Is that salt measurement accurate?? I practially eat salt as a snack, but this was inedible. 🙁 Maybe ONE TBSP? It’s at least twice the salt of similar BBQ pork rub recipies.
Seriously, inedible? I always use that much, and it’s fine for us. Did you have a small roast? Thanks for the feedback, though, I’ll add a note to the recipe.
Sorry, I wasn’t trying to be harsh, but it did turn out much too salty to eat. Upon further research, I think the issue was the chili powder I used. Apparently there is variation in the ingedients used to make chili powder and mine happened to be full of … salt! Who knew! (Maybe the cheaper the chili powder you buy the more salt they add as filler?) I’m not giving up on the recipe because I liked the overall flavor and it was nice and easy. I just need to reduce the additional salt or use better quality chili powder. Thanks for posting. 🙂
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This looks awesome, Sarah! If I hadn’t JUST put pork in the crockpot with a rub already on it, I would totally use your recipe. I’m for real using this next time I make pulled pork! Yum!
Awesome, Becky! What was your rub? This is really the only one I use, and I’d love to try others.
I’ve just been using a Real Salt Natural Season Salt for a rub. It is so easy to just pull out I have been using it in meat and in soups lately, pretty much in everything. I like the taste and like I said, just super easy since its already all mixed. (Can you say lazy?) Ha ha.