Coffee Rubbed Pork Roast

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  3.5 lbs Pork Shoulder (Boston Butt)
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  1 oz Coffee Beans, Whole
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  0.5 cup Brown sugar
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  0.5 tbsp Cayenne Pepper, Ground
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  0.5 tbsp 1/2 Tbsp salt ($0.10)
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  15 15-20 cranks cracked black pepper ($0.05)
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  1 tsp Garlic
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  0.5 tsp Paprika, Smoked

Instructions

1. 1Preheat your oven to 300°F. Grind the coffee beans to a fine, espresso-like consistency using a coffee grinder or food processor.
2. 2In a small bowl, combine the ground coffee, brown sugar, cayenne pepper, smoked paprika, minced garlic, salt, and cracked black pepper. Mix thoroughly until the rub is uniform.
3. 3Pat the pork shoulder dry with paper towels. Press the coffee rub firmly and evenly over all surfaces of the roast, coating every side completely.
4. 4Place the rubbed pork shoulder fat-side up in a roasting pan or Dutch oven. Cover tightly with a lid or two layers of foil.
5. 5Roast at 300°F for 4 to 4.5 hours until the internal temperature reaches 195–205°F and the meat yields easily when pressed with a fork. Uncover for the final 20 minutes to set the bark.
6. 6Transfer the pork to a cutting board and let it rest for 15 minutes, then shred using two forks, discarding any large pieces of fat.
7. 7Divide the shredded pork evenly among 6 airtight meal-prep containers. Cool to room temperature before sealing and refrigerating for up to 4 days.