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250ml Dark Roast Coffee Infused Olive Oil – coffee-infused olive oil
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
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 sandwiches
Course: Dinner, Main Course
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

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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