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Coffee Rubbed Smoked Pork Butt

Julie Kohl
A savory, sweet and slightly spicy rub for smoked pork butt.
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Ingredients
  

  • 5-7 pound Boston butt or pork shoulder
  • 2-4 cups leftover coffee
  • 12- ounce beer of choice
  • 4 tablespoons ground coffee
  • 1/2 cup brown sugar
  • 1/2 tablespoon smoked paprika
  • 1/2 tablespoon dried garlic
  • 1/2 tablespoon cayenne pepper use less if you prefer less heat
  • 1/2 tablespoon of salt
  • 10-15 cranks of fresh ground black pepper
  • Hickory or Pecan wood chunks for the smoker

Instructions
 

  • Mix all of the dry ingredients in a small bowl until well combined. Gently rub over the entire surface of the pork butt. Place in a dish and cover with plastic wrap. Store in the fridge overnight.
  • Prep your smoker with hickory or pecan wood according to the manufacturer's directions. Set heat at 225 - 250 degrees. Place the pork butt directly on the shelf of the smoker attaching a meat thermometer if desired. Use the beer and leftover coffee in the water tray, refilling as needed.
  • The pork but will need to cook approximately 1.5 hours/pound at 225-250 degrees. When finished a 30-minute rest period is recommended before serving.