Slow Cooker Espresso Pulled Pork

4.80 from 10 votes

Juicy, succulent meat with an espresso buzz! Easy to make and easier to eat.

Prep Time5

Cook Time9

Total Time9 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 265kcal

2½-3 pounds boneless pork butt or pork shoulder (if offered a choice, go for the butt)
1½ tablespoons instant espresso powder (finely ground coffee beans also work)
1 tablespoon chili powder
1½-2 teaspoons fine sea salt (depending on size of pork butt)
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon ground cayenne or red pepper flakes (optional, adjust to your liking)

Slice off the thick slab of fat (known as the fat cap) along one side of the pork butt. Place the whole butt into the slow cooker insert.
In a small bowl, mix together the espresso powder, chili powder, salt, black pepper, garlic powder, mustard powder, onion powder, paprika, cinnamon and cayenne or red pepper flakes. Rub all over the meat, making sure to cover both ends and get into the nooks and crannies. You might think you don't need all of the rub but keep massaging it all over the meat until it's all used.
Set your slow cooker to high for 5 hours or low for 9.
Once it's done, you can shred the meat one of two ways. You can shred it directly in the slow cooker with two forks. But when you transfer it to a serving bowl or container, you probably won't need all of the sauce. Leave about half behind. Stir to blend the meat with the liquid, taste, and add more liquid if you think it needs it. If you want to serve directly from the slow cooker, leave as is. The liquid will help keep it moist.
Or you can transfer the meat to a bowl, shred it with two forks, and stir in about half the liquid. Taste the meat and add more liquid if it's a bit too dry, no more than 2 tablespoons at a time.
Optional step: if you want crispy bits of meat, spread the shredded pork out onto a baking sheet. Broil for 5-8 minutes, or until some parts are crisp.
Serve is as, with Tequila Pineapple Barbecue Sauce, or sauce of your choice.

The pork can be covered with the spice rub and kept in the fridge up to 1 day in advance.

Leftovers can be kept in the fridge for up to 5 days.

Leftovers can be frozen for up to 3 months.

This can easily be doubled. If using a 6 quart slow cooker, two 3 lb. pork butts should fit.

Substitutions

Adjust the amount of ground cayenne pepper or red pepper flakes to make it as spicy as you like
Add 1-2 tablespoons unsweetened cocoa powder - it's dark smoothness will tame the espresso somewhat
Add 1-2 tablespoons coconut sugar for a salty-sweet rub (but obviously it wouldn't be Whole30 compliant anymore)
If you don't have instant espresso powder, grind up coffee beans as finely as you can until you have the same amount for the recipe. Coffee rubbed pulled pork is just as savory and delicious.