Coffee Rub Pulled Pork



Pork shoulder covered in a coffee rub and then slow cooked in beer. Coffee, beer and pork…You can’t go wrong there!

Pulled pork is a household favorite and we have been making it for ages. 

After playing around with a few ingredients I found this to be a perfect combination, and the best part is you can make your own barbecue sauce using the pork drippings. This means beer in your sauce, definitely a game changer! 


This recipe makes 6 burgers.


1kg boneless pork shoulder

2 tablespoons packed brown sugar

3 tablespoons finely ground coffee

1 tablespoon paprika powder

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 tablespoon salt

300ml beer (I used a lager)

For the barbecue sauce:

3/4 cup liquid from the pork 

1/2 cup tomato passata

1/4 cup tomato paste

1/4 cup apple cider vinegar

2 tablespoon packed brown sugar

2 tablespoon honey

1/2 tablespoon dijon mustard



Mix together all the ingredients for the pork, except the beer. Rub the mixture onto the pork shoulder making sure it is completely covered. I recommend leaving it overnight to allow extra flavor but you can also use immediately. 

Preheat the oven to 150C.

In a Dutch oven heat 2 tablespoons of vegetable or olive oil over medium heat. Add the pork and sear on all sides, making sure it does not burn. Pour in the beer, cover with a lid and transfer to the oven. Cook for 2 1/2 – 3 hours until tender. 

Once the pork is done, remove from the pan and allow to rest while making the barbecue sauce. Using two forks shred the pork and transfer to a bowl.

For the barbecue sauce:

You should have about 3/4 cup of liquid left in the Dutch oven. Add all the remaining ingredients for the sauce and stir over medium high heat. Bring the mixture to a boil and reduce the heat. Let the sauce simmer for about 15 minutes, stirring frequently, until it has thickened. Season with salt and allow it cool.

Mix the barbecue sauce with the pork and serve on burger buns. Enjoy!

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