Texas pulled pork with coffee-chipotle barbecue sauce
Author Lisa Fain
For the coffee-chipotle rub:
1/4cupfinely ground dark coffee
For the pulled pork:
1 (4-pound)bone-in pork shoulder
For the chipotle-coffee barbecue sauce:
1/2half a medium onion, chopped
2canned chipotles chiles, chopped
To make the coffee-chipotle rub, combine the brown sugar, black pepper, finely ground dark coffee, smoked paprika, salt, chipotle powder, granulated garlic, cinnamon, cumin, and allspice.
Take the pork and coat on all sides with the coffee-chipotle rub. Wrap pork in plastic, place on sheet or large plate and refrigerate for 8 hours.
Take the pork out of the refrigerator and let it come to room temperature, about half an hour. Preheat the oven to 250° F.
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.
To make the chipotle-coffee barbecue sauce, heat the oil in a saucepot on medium and cook the onions for 10 minutes or until translucent. Add the garlic and cook for another minute. Add the ketchup, mustard, molasses, cilantro, coffee, chipotle chiles, Worcestershire sauce, and lime juice. Turn down the heat to low and cook for half an hour, stirring occasionally. Transfer the sauce and puree until smooth. Taste and add salt and black pepper. The sauce will keep in the refrigerator for 2 weeks.
After the pork has cooked, remove the meat from oven and let it 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. 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.