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)
- 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.