Espresso BBQ Pulled Pork with Dark Roast Coffee Infused Olive Oil

Slow-cooked pork shoulder turns tender and juicy, then gets pulled through a glossy barbecue sauce built with espresso, tomato paste, apple cider vinegar, brown sugar, smoked paprika, and the rich depth of Dark Roast Coffee Infused Olive Oil. The coffee notes bring a smooth roasted edge, the vinegar adds bright tang, and the sauce clings beautifully for a cookout-worthy sandwich or a hearty Sunday dinner.

Garden Infuzions

Espresso BBQ Pulled Pork with Dark Roast Coffee Infused Olive Oil

Slow-cooked pork shoulder gets a deep, smoky-sweet barbecue finish with rich espresso, tomato, brown sugar, and the bold roast character of Dark Roast Coffee Infused Olive Oil.

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Prep Time 20 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 20 minutes mins

Servings: 8 sandwiches

Course: Dinner, Main Course

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 1/2 pounds pork shoulder trimmed and cut into 3 large pieces
• 2 tablespoons Dark Roast Coffee Infused Olive Oil
• 1 large yellow onion thinly sliced
• 4 cloves garlic minced
• 1 cup strong brewed espresso
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 8 brioche buns split and toasted

Equipment

• 1 Dutch oven Large heavy pot with lid
• 1 Tongs For turning the pork
• 1 Wooden spoon For stirring the sauce
• 2 Forks For shredding the pork
• 1 set Measuring cups For sauce ingredients
• 1 set Measuring spoons For seasonings

Method

 

Instructions

1. Pat the pork shoulder dry and season it with salt, black pepper, onion powder, and smoked paprika.
2. Heat the Dark Roast Coffee Infused Olive Oil in a large Dutch oven over medium-high heat.
3. Sear the pork on all sides until deeply browned, then transfer it to a plate.
4. Add the sliced onion to the pot and cook until softened and lightly caramelized, about 6 to 8 minutes.
5. Stir in the garlic and cook just until fragrant.
6. Add the tomato paste and cook for 1 minute to deepen the flavor.
7. Pour in the espresso, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and cayenne pepper, then stir until smooth.
8. Return the pork to the pot, nestling it into the sauce.
9. Cover and cook on low heat for 6 to 7 hours, or until the pork shreds easily with a fork.
10. Transfer the pork to a bowl and shred it with two forks, discarding any large pieces of fat.
11. Simmer the sauce uncovered for 10 to 15 minutes if you want it thicker, then toss the shredded pork back into the sauce until well coated.
12. Pile the pulled pork onto toasted brioche buns and serve warm.

Notes

Coffee adds a dark roasted backbone that plays nicely with tomato, brown sugar, and vinegar, so the sauce tastes layered rather than bitter. For extra richness, spoon a little sauce over the buns before adding the pork.

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Recipe Tips

For the best texture, cook the pork until it shreds easily with two forks, then let it rest in the sauce long enough to soak up every bit of flavor. If the sauce feels thicker than you want, loosen it with a splash of warm water or broth.

Serving Suggestions

Serve this pulled pork on toasted brioche buns, over baked sweet potatoes, or piled onto a plate with coleslaw and pickles. It also works well for game day sliders, casual dinners, or a laid-back family spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a spoonful of sauce to keep the pork moist and flavorful.

Variations

Stir in a little chipotle in adobo for a smokier finish, swap the brown sugar for maple syrup for a rounder sweetness, or add sautéed onions for extra depth. You can also serve it as a rice bowl topping or tuck it into tacos.

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