Coffee Chipotle Smoked Pork Shoulder (Print View)

Pork shoulder shines with robust coffee and chipotle, slow smoked for deep, smoky, and spicy barbecue character.

# Components:

→ Bone-In Pork Shoulder

01 - 5 lbs bone-in pork shoulder (Boston butt), trimmed

→ Dry Rub

02 - 2 tablespoons finely ground coffee (dark roast preferred)
03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons kosher salt
06 - 2 teaspoons ground black pepper
07 - 2 teaspoons garlic powder
08 - 1 teaspoon onion powder
09 - 1.5 teaspoons chipotle chili powder (adjust to taste)
10 - 1 teaspoon ground cumin

→ Mop Sauce

11 - 1 cup strong brewed coffee, cooled
12 - 0.25 cup apple cider vinegar
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons brown sugar
15 - 1 tablespoon Dijon mustard

# Method:

01 - Combine all dry rub ingredients in a small bowl and mix thoroughly.
02 - Pat the pork shoulder dry with paper towels. Generously and evenly rub the spice mixture all over the pork, pressing it in. Allow to rest at room temperature for 30–60 minutes, or refrigerate overnight for enhanced flavor (ensure it returns to room temperature before smoking).
03 - Preheat your smoker to 225°F (107°C). Utilize hickory, oak, or pecan wood for optimal results.
04 - Place the pork shoulder fat-side up on the smoker grate. Smoke uncovered for 3 hours.
05 - While the pork is smoking, whisk together all mop sauce ingredients in a bowl.
06 - After the initial 3 hours of smoking, begin basting the pork every hour with the coffee mop sauce to maintain moisture and develop flavor.
07 - Continue smoking until the internal temperature of the pork reaches 195–203°F (90–95°C). This typically takes 8–10 hours in total, varying by the size of the cut.
08 - Remove the pork from the smoker. Tent loosely with aluminum foil and allow to rest for a minimum of 30 minutes. Shred the pork using two forks, discarding any large pieces of fat.
09 - Serve the shredded pork with your preferred barbecue accompaniments.

# Expert Advice:

01 -
  • Mostly hands-off cooking lets your smoker do the work
  • Uses simple pantry ingredients to create complex flavors
  • Coffee adds unexpected depth without tasting like your morning brew
  • Perfect make-ahead dish for entertaining
  • Versatile leftovers transform into multiple meals
02 -
  • The coffee flavor mellows dramatically during cooking, leaving subtle richness rather than obvious coffee taste
  • Reaching the correct internal temperature is more important than cooking time
  • The pink smoke ring is a sign of proper smoking, not undercooked meat
  • Resting the meat is non-negotiable for juicy results
03 -
  • Score the fat cap in a diamond pattern for better spice penetration
  • Use a water pan in your smoker to maintain humidity and steady temperature
  • Consider injecting larger cuts with apple juice or broth for extra moisture
  • Apply a light coating of yellow mustard before the rub to help it adhere better

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