Pulled Pork with a Coffee Rub Crockpot
Transform your weeknight dinners with this irresistible Pulled Pork with a Coffee Rub Crockpot recipe, a mouthwatering fusion of smoky, savory, and subtly sweet flavors. The secret lies in the bold coffee rub, a unique blend of dark roast coffee, brown sugar, and warm spices like smoked paprika and cumin, which infuses the pork shoulder with a tantalizing depth of flavor. Slow-cooked to perfection for hours, the pork becomes fall-apart tender and juicy, making it ideal for piling onto soft burger buns or serving atop a bed of coleslaw. Whether you’re hosting a backyard barbecue or craving an easy comfort meal, this recipe is a breeze to prepare and delivers maximum flavor with minimal effort. Best of all, it’s versatile—serve it with barbecue sauce, in tacos, or even over rice for a crowd-pleasing feast.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (boneless or bone-in)
- 2 tablespoons Dark roast coffee (ground)
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Liquid smoke (optional)
- 1 cup Barbecue sauce (for serving)
- 6 pieces Burger buns or soft rolls (optional, for serving)
- 2 cups Coleslaw (optional, for serving)
Instructions
In a small mixing bowl, combine the coffee, brown sugar, paprika, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper to create the coffee rub.
Pat the pork shoulder dry with paper towels. Generously rub the coffee mixture all over the pork, ensuring even coverage.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until a golden crust forms, about 2-3 minutes per side. This step adds flavor but can be skipped if short on time.
Place the seared pork shoulder into the crockpot. Add the chicken broth, apple cider vinegar, and liquid smoke (if using) to the crockpot.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily pulls apart with a fork.
Once cooked, carefully remove the pork from the crockpot and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
Optional: Strain and skim the fat from the cooking juices in the crockpot. Pour a portion of the juices back over the shredded pork to keep it moist and flavorful.
Serve the pulled pork on burger buns or rolls, topped with barbecue sauce and coleslaw, if desired. Alternatively, enjoy it on its own or as a filling for tacos or wraps.
Nutrition Facts
Calories |
7319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 459.4 g | 589% | |
| Saturated Fat | 144.8 g | 724% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1294 mg | 431% | |
| Sodium | 11335 mg | 493% | |
| Total Carbohydrate | 440.9 g | 160% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 204.5 g | ||
| Protein | 375.4 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 843 mg | 65% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 7047 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
