How I Accidentally Made Some Fire Pulled Pork

My buddy Mike’s in my kitchen, going to town on his third plate of pulled pork like he hasn’t eaten in days. Mid-bite, I casually mention there’s coffee in it. He freezes, fork halfway to his mouth, and gives me this look like I just told him I used his golf clubs to mix the marinade.

“Wait… coffee?” he says, staring at his plate like it’s about to explain itself.

 Every time I mention this coffee pulled pork thing, people go full-metal-jacket on me. Like I just told them I season my steaks with birthday cake sprinkles. They're probably picturing some Brooklyn spot charging $25 for "artisinal coffee-foward pork experiences" served by a dude with a handlebar mustache who wants to tell you about his vinyl collection.

 But nah, this recipe started because I'm an idiot. Real smooth brain hours. It's 5 AM, I'm standing in my kitchen like a psycho, staring at a pork shoulder and a coffee pot. Three failed attempts at a regular pulled pork behind me, each one tasting like I'd just dumped an entire bottle of liquid smoke in there. Just caveman cooking strategy.

 Then my sleep-deprived brain does that thing where it's like "Yo what if..." And instead of doing the normal thing and ignoring those thoughts like a proper adult, I went full send. Can't be worse than that time I tried to get fancy and marinated meat in root beer (FYI don't try that). The type of cooking decision that make your grandmother roll over in her grave.

 So I'm out playing golf, just getting absolutely dominated by a piece of landscaping, just having a full emotional breakdown in the cart, my grandfather who fought in wars watching from heaven like "That's my legacy right there. This dude getting violated by a pitching wedge."

 But then I get home and that smell just hit different. That pork came out so good it made me forget about the four - 3 putts I had on the back 9. The kind of food that makes you close your eyes when you eat it, looking real weird in front of your friends but you don't even care. Not a hint of coffee taste - just straight up flavor town, population: golfers who appreciate good food, good coffee, and a crappy handicap.

Why Coffee and Pork?

Coffee's natural acidity and rich, roasted notes create the perfect braising liquid for pork shoulder. The coffee breaks down the meat's tough fibers while infusing it with a subtle depth that'll have your golf buddies begging for the recipe.

Ingredients

• 4-5 lb pork shoulder
• 2 cups strong brewed coffee
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 onions, sliced
• 4 cloves garlic, minced

Instructions

1. Brew your coffee strong - this is no time for a weak approach shot. Let it cool completely.
2. Mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create your rub.
3. Pat the pork shoulder dry and coat generously with the rub, just like you'd take extra care reading a crucial putt.
4. Place sliced onions and garlic in the bottom of your slow cooker. Add the pork and pour the cooled coffee around (not over) the meat to preserve the rub.
5. Cook on low for 8-10 hours, or until the meat is fork-tender and pulls apart easily - like a well-executed draw.
6. Remove the pork, shred with two forks, and mix with enough cooking liquid to keep it moist.

Pro Tips

• Use a medium-dark roast coffee for optimal flavor
• Let the meat rest for 30 minutes before shredding
• Save extra cooking liquid for reheating leftovers

Serve this pulled pork on brioche buns with coleslaw for the perfect post-round meal. Pairs beautifully with your favorite craft beer or, naturally, a cold brew coffee.

Prep time: 20 minutes
Cook time: 8-10 hours
Serves: 8-10 golfers