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Savory Coffee-Rubbed Smoked Pork Shoulder Recipe with Carolina Mustard Sauce

coffee-rubbed smoked pork shoulder - featured image
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A bold and balanced smoked pork shoulder rubbed with coffee and spices, paired with a tangy Carolina mustard sauce. Perfect for gatherings and easy to prepare with simple ingredients.

Ingredients

Scale
  • 5–6 pounds bone-in pork shoulder (Boston Butt)
  • 2 tablespoons ground coffee, finely ground
  • 2 tablespoons packed brown sugar
  • 1 tablespoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder (optional)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons ground mustard seeds
  • 1/2 cup yellow mustard
  • 1/3 cup apple cider vinegar
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup water

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim off any thick silver skin or excess fat, leaving about 1/4 inch of fat cap for moisture. (About 10 minutes)
  2. In a bowl, combine ground coffee, brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper. Stir until evenly mixed.
  3. Generously coat the pork shoulder with the rub, pressing it into the meat. Cover every surface. Let rest at room temperature for 30 minutes.
  4. Preheat smoker to 225°F (107°C). Use mild wood like hickory or apple for smoke flavor. Maintain steady heat.
  5. Place pork shoulder on smoker grate fat side up. Insert meat thermometer probe into thickest part without touching bone. Smoke for 4-5 hours until internal temperature reaches ~160°F (71°C).
  6. When pork hits the stall (~150-160°F), wrap tightly in butcher paper or foil to retain moisture. Continue smoking until internal temperature reaches 195-205°F (90-96°C), about 2-3 more hours.
  7. Remove wrapped pork from smoker and let rest for at least 1 hour (preferably 90 minutes) before unwrapping.
  8. While pork rests, whisk together yellow mustard, apple cider vinegar, honey or brown sugar, Worcestershire sauce, ground mustard seeds, and water until smooth. Adjust sweetness or tanginess to taste.
  9. Slice or pull the pork shoulder and serve with Carolina mustard sauce on the side.

Notes

Use freshly ground medium roast coffee for best flavor. Maintain steady smoker temperature to avoid bark texture issues. Wrap pork during stall to keep moist. Let meat rest long enough before slicing. Spritz with apple juice or water every hour if surface looks dry. Butcher paper preferred over foil for crisper bark during stall phase. Sauce tastes better after sitting a few hours or overnight.

Nutrition

Keywords: coffee rub, smoked pork shoulder, Carolina mustard sauce, barbecue, smoked meat, pork recipe, Southern cooking, backyard barbecue

Find it online: https://eliplate.com/savory-coffee-rubbed-smoked-pork-shoulder-recipe-with-carolina-mustard-sauce-easy-step-by-step/