Pork Butt Smoked with Coffee Crust
Servings
20ish
1/4 c servings
Servings
20ish
1/4 c servings
Ingredients
1/4
c
fine ground coffee
we used Nescafe
2
Tbl
molasses
1
Tbl
salt
2
tsp
garlic granules
1
tsp
pepper
10
pound
pork butt with bone
Instructions
Combine all ingredients, except pork, adding extra molasses if desired.
Spread over all of pork and let sit (overnight if desired)
Smoke at 225-250 degrees Fahrenheit until internal temperature reaches 160-165 degrees.
If you do not want to pull the meat, pull at 150 degrees and let rest for at least 5 minutes before eating.
Wrap in tin foil once meat is at 160 degrees to speed up the process and retain moisture.
Continue smoking until around 195 degrees F.
Let rest for at least 30 minutes before pulling.