Pork butt (or shoulder) is an often overlooked cut, probably because it’s large, cheap, and has a lot of connective tissue, not to mention that confusing bone in the middle. It’s great smoked on the barbecue, but if you don’t have the equipment, doing a slowly-braised coffee-rubbed pork butt leads to great results and pounds of wicked versatile cooked pork.
- 1 pork butt (in this case, it was around 5lbs)
- 6 cloves garlic
- 1/2C ground coffee, ideally Puerto Rican or Cuban-style espresso like Cafe Bustelo
- 3 Tbsp salt
- 2 tsp sugar (I used turbinado)
- 1 tsp paprika or smoked paprika
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 3 C robust beer (I used an IPA)
I know the fat cap looks intimidating, but resist the desire to trim it all away. Because of the cooking method, much of it will render out and can later be separated from the jus.
Mix coffee, salt, sugar, spices in a bowl. Score fat cap on roast.
Cut slits into meat/fat barrier to insert cloves of garlic. Rub the meat with the coffee mixture and let it sit for an hour or longer.
Preheat oven to 275°.
Put roast in a Dutch oven and pour beer along side of the meat.
Cover tightly and toss in the oven.
Let roast until it’s falling apart and bones are starting to poke out, about 5 hours in this case. Shred and eat however you choose.
Suggested uses coming shortly.