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Coffee Rubbed Pulled Pork

KingRoverKingRover Posts: 115
edited March 2012 in EggHead Forum
Wanted to try something different (and my wife wanted to get rid of some coffee) so she came up with a coffee rub with coffee, turbinado, garlic, paprika, black and white pepper, crushed red pepper and thyme. Also threw in a few dashes of Dizzy Dust. We try to limit our salt intake so that was it.
At 12 am, I loaded the Egg with hickory chunks and Royal Oak up about half way to the fire ring. As I've done since I got the High-Que fire grate, I used three sheets of newspaper jammed through the lower vent to light it. Stabilized (I thought) at just under 250* and put the 7.5 butt on at 1 am. Checked on the egg periodically through the night. At one point, it went to down to 200*. I overcorrected - 1.5 hours later I caught it at 400*. Whoops. After that, got it at 275* and managed to hold it there without much effort. I finally pulled it at 205* - 17 hours in! We had frozen it, and I'm not sure it was complete thawed out.
After foiling the butt, got the Egg got up to 400* for asparagus that my wife complemented with some browned butter-soy sauce-balsamic vinegar reduction. Did it indirect on a sheet pan for 12 minutes (didn't feel like taking the plate setter out). Picked up a little too much smoke for me, but was great with the sauce. Served it all up with some homemade honey mustard cole slaw.
We loved the coffee rub. It created a thick, crunchy bark with a nice deep flavor. Didn't taste like coffee. The pork was flavorful and moist enough not to need any sauce. My only problem - it cooled down quickly after pulling it, so it ended up just being warm at plating. Since my wife had a few margaritas throughout the process, I managed to convince her that it was normal to take pics. Hope you like them!imageimageimageimageimage

Comments

  • KingRoverKingRover Posts: 115

    Looks like I can't edit this post?

    Was wondering if anyone had any ideas for reheating the pork. I was planning on doing it in slow-cooker, but since I don't plan on saucing, not sure if that would work. Does it turn out ok in the microwave? Thanks.

  • Hi54puttyHi54putty Posts: 1,863
    I usually cover in foil and reheat in the oven. I have done the microwave in a pinch and that works too.
    XL,L,S 
    Winston-Salem, NC 
  • ShawnShawn Posts: 356
    re-heat in frypan and last few minutes add sauce and enjoy! Also good cold in sandwitch!
    Cheers! Shawn My Blog: http://hrmcreativebbq.blogspot.com/ My Dads Custom Handles Blog http://dannyscarvings.blogspot.com
  • Sounds like you need to invest in a Maverick remote thermometer. It will make long cooks significantly easier, and teach you just how subtle vent changes effect temperture.

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

  • Ragtop99Ragtop99 Posts: 1,528
    recipe for the coffee rub, please
    Cooking on an XL and Medium in Bethesda, MD.
  • KingRoverKingRover Posts: 115
    @ragtop99
    My wife adapted it from http://thehungrysoutherner.com/2010/10/19/southern-kitchen-coffee-rubbed-boston-butt-pulled-Pork

    Used turbinado instead of brown sugar, shake of dizzy dust instead of salt, added white pepper, and didn't have onion powder. Did the yellow mustard slather before rubbing.

    Coffee Based Dry Rub

    1/3 Brown Sugar
    1 tsp salt
    1/2 tsp cracked black pepper
    1 tsp smoked paprika
    1/2 tbs onion powder
    1/2 tbs garlic powder
    1/2 tsp  ground red pepper flake
    pinch cayenne pepper
    pinch dried thyme
    3 tbs finely ground dark roasted coffee
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