How To Make Coffee BBQ Pulled Pork

Smoked to perfection on a pellet grill, this pulled pork is infused with the deep, rich flavors of coffee, perfectly balanced by the sweetness of BBQ sauce. Whether you're hosting a backyard cookout or just craving something special, this dish will impress everyone with its bold and unique flavor profile. Follow this step-by-step guide to create tender, juicy pulled pork that’s a true showstopper!

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Coffee BBQ Pulled Pork Recipe Smoked on Pellet Grillhttps://www.youtube.com/watch?v=y6Px1D2aSQkIn this video, I’m going to show you how I smoke a Pork Butt and turn it into the most incredible Homemade Pulled Pork you’ve ever tasted. Pork Butt is perfect for anyone, whether you’re just starting out in the backyard or you’re a seasoned BBQ pro. I’m taking one pork butt and creating two distinct styles of pulled pork. One will be classic and natural, and the other will have a unique twist with a Kona Coffee BBQ flavor. Trust me, both styles are going to be mouth-watering, and you’ll want to try them at your next cookout.https://i.imgur.com/qc4gLx4.jpeg2024-09-01

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Coffee BBQ Pulled Pork

Yield: 12+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 10 HourTotal time: 10 H & 30 M

Take your pulled pork to the next level with this Coffee BBQ recipe, smoked low and slow on a pellet grill. The robust flavor of coffee adds a unique twist to classic BBQ, resulting in meat that’s tender, juicy, and packed with deep, smoky flavors. Perfect for any BBQ enthusiast, this recipe will have your guests coming back for seconds (and thirds!).

Ingredients

• 8 lb + Whole Pork Shoulder
• 16 oz Apple Juice
• 9 oz Apple Cider Vinegar
• 1 cup Brown Sugar
• Bad Byron's Butt Rub (or your favorite pork rub)
• 1/2 cup Butter
• Hot Sauce (to taste)
• 1/2 Bottle of King’s Hawaiian Kona BBQ Sauce (or similar)

Instructions

1. Trim the Pork Shoulder – The night before cooking, trim excess fat from the outside of the pork shoulder, ensuring not to create any holes. This allows the rub to stick better.
2. Prepare Injection Mixture – Mix 8 oz of apple juice, 6 oz of apple cider vinegar, and 1/4 cup of brown sugar in a bowl.
3. Inject the Pork Shoulder – Using a needle injector, inject the apple juice mixture into the pork shoulder in a 2" x 2" grid pattern, pulling the injector out slowly to evenly distribute the liquid.
4. Coat with Rub – Thoroughly coat the entire outside of the pork shoulder with Bad Byron’s Butt Rub. Apply as much rub as possible without it falling off.
5. Add Brown Sugar – Evenly spread 1/4 cup of brown sugar on top of the pork shoulder.
6. Refrigerate Overnight – Place the pork shoulder on a wire rack on a cookie tray and wrap it in plastic wrap to minimize air exposure. Refrigerate overnight.
7. Bring to Room Temperature – The day of the cook, remove the pork shoulder from the refrigerator and let it come up to room temperature while preparing your smoker.
8. Preheat Smoker – Heat a wood-fired smoker to 250°F (121.1°C).
9. Smoke the Pork Shoulder – Place the pork shoulder on the smoker and cook for 2 hours without opening the smoker.
10. Prepare Spritz – Mix 8 oz of apple juice and 3 oz of apple cider vinegar in a spray bottle. After 2 hours, spritz the pork shoulder every 45 minutes, focusing on any dry areas. Continue until the pork shoulder achieves a perfect mahogany color.
11. Wrap the Pork Shoulder – Once the desired color is reached, place the pork shoulder on a large piece of butcher paper (or foil). Top with butter, the remaining 1/2 cup of brown sugar, and a few dashes of hot sauce. Wrap the pork shoulder tightly and place it in a foil pan.
12. Increase Temperature – Raise the smoker temperature to 275°F (135°C).
13. Check for Tenderness – When the internal temperature reaches 195°F (90.5°C), begin probing for tenderness every 15-20 minutes. Look for little to no resistance when inserting the probe, and ensure the bark remains intact. The ideal internal temperature should be between 195°F and 205°F (90.5°C - 96.1°C).
14. Rest the Pork Shoulder – Once done, remove the pork shoulder from the smoker and let it rest in the oven with the oven turned off (or in a cooler) for at least 1 hour.
15. Shred the Pork – Remove the pork shoulder from the foil and place it in the foil pan. Use meat claws or forks to shred the meat, discarding the bone.
16. Add Coffee BBQ Sauce – Stir in the coffee BBQ sauce and mix well.
17. Serve and Enjoy – Enjoy your delicious Coffee BBQ Pulled Pork!

Notes

Gentle Spritzing – Be careful not to damage your rub when spritzing. A gentle mist is all you need to keep the pork moist without disturbing the seasoning.

Butcher Paper vs. Foil – Butcher paper provides a better bark, creating a slightly firmer texture, while foil results in a softer bark. Choose based on your preference.

Shred with Care – When shredding the pulled pork, avoid breaking it down into mush. Keep the pieces a little larger for better texture and bite.

Recommended Products

Stainless Steel Meat Injector

Additional Tips

• Patience Pays Off: Don’t rush the smoking process. Allow the pork shoulder to cook low and slow for maximum tenderness and flavor.

• Flavor Infusion: Consider adding a bit of coffee grounds to your rub for an extra depth of flavor that complements the BBQ sauce.

• Resting is Key: Letting the pork rest after cooking allows the juices to redistribute, resulting in juicier pulled pork.

• Sauce on the Side: Serve additional BBQ sauce on the side so guests can add more to their liking.

Master the art of Coffee BBQ Pulled Pork with this ultimate recipe. Smoked on a pellet grill, this dish combines bold coffee flavors with tender, juicy pork.

FAQ Section

Q: Can I use a different cut of pork?
A: Yes, pork butt is a great alternative, offering similar results in terms of tenderness and flavor.

Q: How do I prevent the pork from drying out?
A: Spritz regularly and wrap the pork tightly in butcher paper or foil once it reaches the desired color.

Q: Can I make this recipe on a gas grill?
A: Yes, you can adapt this recipe for a gas grill by maintaining a low, indirect heat and adding wood chips for smoke.

Q: What kind of coffee works best in the BBQ sauce?
A: A dark roast coffee complements the sweetness of the BBQ sauce nicely, adding a rich, bold flavor.

Q: How long can I store leftovers?
A: Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.