Coffee Rubbed Pork Roast

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  Pork Shoulder (Boston Butt)(1588g)
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  Coffee Beans, Whole(28g)
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  Brown sugar(120g)
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  Cayenne Pepper, Ground(8g)
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  1/2 Tbsp salt ($0.10)
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  15-20 cranks cracked black pepper ($0.05)
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  Garlic(5g)
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  Paprika, Smoked(3g)

Instructions

1. 1Grind the coffee beans to an espresso consistency using a coffee grinder, food processor, or grocery store grinder.
2. 2Combine the ground coffee, brown sugar, cayenne pepper, smoked paprika, minced fresh garlic, salt, and black pepper in a small bowl and mix thoroughly.
3. 3Pat the pork shoulder dry with paper towels, then rub the coffee mixture evenly over all sides of the meat, pressing gently so it adheres; reserve any excess rub that falls away.
4. 4Heat a large heavy-bottomed pot or Dutch oven over medium-high heat for 2–3 minutes until hot, then sear the pork roast for 3–4 minutes per side until a dark crust forms.
5. 5Add the reserved dry rub and enough water or broth to reach halfway up the sides of the roast, then cover the pot and reduce heat to low; cook for 6–8 hours until the internal temperature reaches 190–205°F and the meat shreds easily with a fork.
6. 6Transfer the pork roast to a cutting board and let rest for 10 minutes, then shred using two forks and stir in 1 cup of the cooking liquid.
7. 7Divide the shredded pork evenly into 6 airtight containers while hot, adding 2–3 tablespoons of the cooking liquid to each portion to prevent drying.
8. 8Cool to room temperature, seal, and refrigerate for up to 4 days or freeze for up to 3 months.