Coffee-Cured Pulled Pork

For the Coffee Cure:

  • 4 lbs (about 1.8 kg) pork shoulder, bone-in

  • 1/2 cup finely ground dark roast coffee

  • 1/4 cup brown sugar

  • 2 tablespoons kosher salt

  • 1 tablespoon black pepper, coarsely ground

  • 1 tablespoon smoked paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 teaspoon cayenne pepper (adjust to taste)

  • 1 teaspoon ground coriander

  • 1 teaspoon dried thyme

For Cooking:

  • 2 cups strong brewed coffee

  • 1/2 cup apple cider vinegar

  • 1/4 cup soy sauce

  • 1/4 cup maple syrup or honey

  • 4 cloves garlic, minced

  • 2 bay leaves

  • 2 cinnamon sticks

Instructions:

Preparing the Coffee Cure:

  1. Combine Coffee Cure Ingredients:

    • In a bowl, mix together the finely ground coffee, brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper, ground coriander, and dried thyme to create the coffee cure.

  1. Apply the Coffee Cure:

    • Rub the coffee cure all over the pork shoulder, ensuring that it's evenly coated. Massage the cure into the meat.

    • Place the pork in a large resealable plastic bag and refrigerate for at least 24 hours, or up to 48 hours for maximum flavor.

Cooking the Coffee-Cured Pulled Pork:

  1. Preheat the Oven:

    • Preheat your oven to 325°F (163°C).

  1. Prepare Braising Liquid:

    • In a bowl, mix the strong brewed coffee, apple cider vinegar, soy sauce, maple syrup (or honey), minced garlic, bay leaves, and cinnamon sticks.

  1. Braise the Pork:

    • Place the coffee-cured pork shoulder in a roasting pan or Dutch oven.

    • Pour the braising liquid over the pork.

    • Cover the pan tightly with a lid or aluminum foil.

  1. Slow Roast:

    • Roast the pork in the preheated oven for about 4 to 5 hours, or until the meat is fork-tender and easily pulls apart.

  1. Shred the Pork:

    • Remove the pork from the braising liquid and shred it using two forks. Discard any bones.

  1. Reduce the Braising Liquid:

    • Strain the braising liquid into a saucepan and reduce it over medium heat until it thickens into a flavorful sauce.

  1. Serve:

    • Mix the reduced sauce with the shredded pork.

    • Serve the Coffee-Cured Pulled Pork on a platter or as a sandwich with your favorite accompaniments.

Presentation:

  • Garnish with Fresh Herbs: Sprinkle fresh chopped parsley or cilantro on top for a burst of color.

  • Accompaniments: Serve with pickled vegetables, coleslaw, or a tangy barbecue sauce.