I've probably smoked 1000 pork butts, as I absolutely love traditional wood smoked pulled pork and have served it for years! This recipe, however, does not require a smoker. All you need is a crockpot or Dutch Oven, some of our Costa Rican Coffee BBQ Rub, and a few other items that you probably already have in your pantry. It's both simple and absolutely delicious! Enjoy!
One small pork butt (3 to 5 lbs) Bone-in or boneless
1/2 onion sliced
1/2 cup chicken broth
1 tbsp olive oil
1 tbsp butter
few dashes of Worcestershire sauce
1 tbsp 409 Costa Rican Coffee BBQ Rub
Apply a light coating of olive oil to the pork butt.
Sprinkle some kosher salt on the meat and then rub with Costa Rican Coffee BBQ Rub (the remainder of the rub will be used in the braising liquid).
Add 1 tbsp of olive oil to a heated skillet and brown all sides of the pork butt. Set aside.
Drop in 1 tbsp of butter and add the sliced onions to the skillet, cook until softened, and then deglaze the pan with the chicken broth.
Throw the onions and chicken broth into the crockpot or Dutch Oven, hit it with a few dashes of Worcestershire, and then add 1/2 tbsp of the coffee rub to the braising liquid. Mix together.
Drop the pork butt on top and then cover with the lid.
Cook on low heat until fork tender. Pull the pork and then add it back to the braising liquid which is now also mixed with juice from the meat! Serve and enjoy!
**Cooking time will depend on weight but will be much quicker in the Dutch Oven. Still give yourself 3 to 6 hours depending on weight and cooking method.
409 Coffee BBQ Rub Sets are available in our Online Store. Each set contains 3 unique spice blends featuring W.C. Clarke's coffee that is roasted right in The Cheese Shoppe in downtown State College! A bold French Roast mixed with cocoa powder that is great on steaks, an Asian inspired Sumatran, and a killer Costa Rican mixed with thyme and oregano! Stay tuned for more great coffee rub recipes!