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Cold Brew Pork Shoulder
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Cold Brew BBQ

The Grillax crew loves to play around with flavors, and when it comes to pork we almost always find a way to infuse coffee. This recipe uses steeped cold brew coffee to inject our pork shoulders before a slow and low smoke.
Course Main Course
Cuisine American, Southern
Keyword coffee, cold brew, injection, java, pork shoulder, pulled pork, smoked
Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes
Servings 8 people
Calories 195kcal
Cost $19

Equipment

  • 2 Peach Butcher Paper in sheets

Ingredients

  • 5-8 pounds Bone-in pound pork shoulder
  • 1 cup Califia Farms Cold brew coffee (or make your own) See steps above in the article
  • 1/2 cup Heath Riles Garlic & Jalapeño Rub Base rub
  • 1/2 cup Key's Southern Seasoning Bark rub

Instructions

  • Heat smoker to 215 degrees Fahrenheit. Have enough fuel for 10-12 hours of smoke time.
    Heat smoker to 215 degrees Fahrenheit. Have enough fuel for 10-12 hours of smoke time.
  • Remove pork shoulder from wrapper and rinse with cold water. Pat dry with paper towels to remove all moisture.
  • Use a large culinary injection syringe to inject 1 cup Califia Farms Cold brew coffee (or make your own) into pork shoulder. Penetrate at least 1.5 to 2 inches. Be sure to inject in all sides.
    Use a large culinary injection syringe to inject 1 cup Califia Farms Cold brew coffee into pork shoulder. Penetrate at least 1.5 to 2 inches. Be sure to inject in all sides.
  • Add 1/2 cup Heath Riles Garlic & Jalapeño Rub base to the pork shoulder. Pat into the meat.
  • Add 1/2 cup Key's Southern Seasoning bark rub to the pork shoulder. Pat into the meat.
    Add 1/2 cup Key's Southern Seasoning bark rub to the pork shoulder. Pat into the meat.
  • Place pork shoulder fat side down away from direct flame.
    Cold Brew Pork Shoulder
  • Once internal temperature reads 160 degrees Fahrenheit, wrap in butcher paper.
  • Return to smoker and continue cooking until the shoulder reaches and internal temperature of 195-200 degrees.
  • Let cool down for an hour before pulling/shredding pork. The shoulder blade should pull out easily.
    Let cool down for an hour before pulling/shredding pork. The shoulder blade should pull out easily.