This pork shoulder recipe has been created for an event that 4505 Meats and Four Barrel are hosting on Friday, December 20th, at 5:30pm at Four Barrel’s Training Lab, around the corner from their Valencia Street Cafe at 1684 15th St.
We’ll be demonstrating whole hog butchery, giving samples of the pork shoulder created below along with winter roasting/braising tips for all cuts and roasts, and selling the cuts of the organic, fully pasture-raised pig that we butcher. Come say hi. To attend, please RSVP to firstname.lastname@example.org
2 cups Four Barrel Whole Bean Coffee – (Las Canas – Catura – Grown in Guatemala)
1 cup black peppercorns
1/2 cup turbinado sugar
1/2 cup sea salt
**This yields enough rub for a roast of at least 10 pounds. Save it and use again! Or, cut the recipe in half for a smaller roast.
3.45 pound bone-in pork shoulder from River Dog Farms. (Hand butchered by 4505 Meats, of course)
Roasting Pan with Metal Rack.
Four Barrel Coffee Rubbed Bone-In Pork Shoulder:
–First, take the pork shoulder out of the fridge and let sit out for an hour before cooking. Pre-heat the oven to 200 degrees, or as low as it will go. In this case it’s 260F.
–Using a coffee or spice grinder, grind the coffee beans and black peppercorns, working in batches if necessary. I put some corriander into the grinder at the end to get rid of the black pepper smell. It also makes the next batch of coffee extra good.
–Combine the ground coffee, ground pepper, sugar, and salt in a large bowl and mix vigorously until everything is good and combined. Taste a small amount to make sure each ingredient comes through.
–After the pork has sat out for 30 minutes, rub all sides and crevices of the shoulder. You’re looking for a really great crust on all parts.
–Place the roast with the fat side up onto the rack that sits above the pan. Let sit for another 30 minutes.
–Roast on 260F (or 200F if your oven will do it) overnight or for 12 hours.
–Remove the pork shoulder from the pan and set aside. Let sit for 30 minutes.
–Pull apart with fingers or a fork and eat! It’s really good with a lightly sauteed bitter green vegetable, like broccolini, kale, romanesco, envide, or frisee.
If you have any questions regarding this recipe or cooking techniques, we’re always available at 415-255-3094.