Ugly Food Tastes Delicious
Though I love cooking with beer, some of the recipes on Beer and Iron have other liquid ingredients than just those found in a frosty glass or mug…we’re talking about ingredients we love in a cup…normally in a cup with a near-by glazed doughnut or four. I’m talking about coffee. There are so many things to create with coffee as an ingredient. Now, what about a recipe that uses coffee AND beer!? Though we are Beer and Iron and not Coffee and Iron, there’s plenty of times where I will cook with cast iron while drinking coffee. So there!
Isn’t it funny how some food pics on your favorite Facebook groups taken by folks with a cell phone look rather yucky? It’s not their fault. Nope and it’s not my fault when I share those ugly photos. It’s the food’s fault. Sometimes we just can’t make food “look” delicious in a photograph. You have to eat it to know and let your taste buds tell you how beautiful it is. Food beauty is not only in the eyes of the beholder but in the mouth of the maven. Paradoxically, I am sure that “pretty” looking food sometimes tastes like crap-a-rama. Ahhh, it is what it is. Bottom line, a coffee crusted pork roast will not be photogenic after 7-9 hours in a 200°F (95°C) oven as I am sure you can see (tongue-in-cheek). You’re gonna have to try this to see…rather TASTE…what I am talking about.
Nonetheless and truth be known, you can’t take pretty pictures of ugly food. And this deep black pork roast photographs about as “pretty” as that coworker’s baby pics she keeps showing everyone. And just like that coworker loves her baby, you’ll love this recipe for coffee-crusted pork roast. It is delicious! Don’t let your eyes fool you!
What to Expect
There are two products that you will end up with at the end of your cook:
- A Dark, Coffee Crusted, Fork-Tender Pork Roast
- A Cup (or less) to a Quart (or more) of dark, coffee-looking broth.
WE WANT BOTH!
READ ME: Broasting, (Roasting and Braising) a pork roast is almost exactly like broasting a beef, lamb, or wild game roast. If you want an in depth how-to on preparing a roast using the low-and-slow method, follow this link: https://beerandiron.com/2023/01/low-and-slow-roast
The Coffee
Use a good coffee. And when I say “good” I mean “good” to you. If you are a Folgers drinker, then use Folgers. If you are a Seattle’s Best drinker, use Seattle’s Best. Don’t use a coffee that you (subjectively) feel is an inferior coffee. If you don’t like the coffee as a drinking coffee, you ain’t gonna like it as a cooking coffee either.
It’s a little different with beer…yes it is. My wife is not an IPA beer drinker but LOVES a chicken brined in a nice citrusy, hazy IPA beer. Me? I do not like sweet beers. NOPE! But I do love a good pork roast or ribs brined in a sweet beer. On the flip side, I LOVE ME SOME OLD RASPUTIN by Northcoast. “Love” like my-wife-is-almost-jealous, kinda love. Anyway, once upon a time there was a pot of stew that I just knew was going to turn out amazing with a nice 16-ounce bottle added…the bitterness that resulted was overwhelming. With a salty beef stew and that bitterness lacking the opposing sweetness…needless to say that stew didn’t get me any thumbs up that evening (no worries to my wonderful Northcoast Brewery; there’s a whole arsenal of beers y’all brew that do find their way into my cast iron pots).
While creating this recipe on the different roasts, I tried a couple of things that many of you all will either ask me “can I..” or you will just try it to see. Here, let me save you some trouble:
- Don’t use Expresso or a Fine Ground Coffee
- Don’t use the “used” Coffee Grounds
- Use only FRESH Coffee Grounds
Don’t Use Expresso – Use a grind that would be considered a grind course enough for a drip coffee pot. The type of coffee is not the consideration here, it’s how fine the coffee is ground
There is no coffee plant variety known as “expresso.” There are beans that are better for expresso than others but for the most part, any coffee if it’s ground finely enough will work to make expresso. But, just because it’s labeled as “expresso” doesn’t mean it will work in an expresso maker. When picking a coffee for this recipe, don’t use a fine grind, use a coarse grind. Lucky for us, that’s most every single bag or can of coffee in that grocer’s section.
I am not a coffee connoisseur and know only a few things about coffee:
- The Coffee / Brewing I like is not universally enjoyed.
- Passing Coffee shops and brewing my own coffee usually avoids disappointment.
- Gas Station coffee is usually not as good as it smells. You buy gas station coffee for the idea of coffee.
Fresh, dry coffee grounds only. Yes, I did and I won’t do it again. First of all, we are creating dry rub. Using wet, used coffee grounds clumps up the other ingredients; it’s a no-go! Second, that flavor from those grounds are in your cup and no longer in those grounds. They are good for one thing after that morning’s coffee: Fertilizer (actually…worms love used coffee grounds…throw those grounds into your lawn and watch the magic).
A note on coffee and the dinnertime hour. This recipe is often created for dinner…the evening meal. And, like most, your bed time is likely not far behind dinner. I’ve always used regular, caffeinated coffee grounds on my roast for this recipe. However, I have never had trouble falling asleep after eating a nice coffee-crusted pork roast nor have I had trouble sleeping after having a stew or soup created by using the broth that is created during this cooking process. Caffeine does not “cook out” like alcohol. There will be some caffeine in both the roast and the broth it produces if you use regular coffee. With that being said, I have used de caffeinated coffee as well with the same amazing flavor.
The Pork Roast Cut
The Pork Roast Choice. Like beef, there are cuts that will not do well if cooked for a long time like this recipe call for. Considering the Loin, Tenderloin, and Pork Chops, reserve these cuts for different cooking methods. Don’t cook Loin, Tenderloin, or Pork Chops using this method. There are many Coffee-Crusted Loin and Tenderloin recipes that are similar to this one but are different all the same.
The cuts to look for are cuts like Butt, Shoulder, Ribs, and Belly. You want cuts that “look” like there is a lot of fat on the meat. Much of that fat will find its way off the meat and into the broth that is created. And, you may be surprised as to how little fat you actually created in that broth (then again, sometimes you’ll be surprised as to how much you created). Some of that “white stuff” on the cut of pork is not fat. Some of that is connective tissues that will break down during this low-and-slow cook and be part of why this roast is so tender after cooking for so long. As well, that non-fat “white stuff” will add so much to the nutrition of this roast.
As per the USDA website: “Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.” We are going to reach 145 ºF long before we are done cooking this roast. So, don’t consider this roast “done” at 145 ºF. Paraphrasing Buzz Lightyear, “To 145ºF / 63ºC and BEYOND!”
This is an easy recipe. There is no searing or anything. Just brine, coat, and cook; that’s all.
I am going to have to tell you, though this recipe is created with a sweet stout, the best beer to enjoy the sweetness and nuttiness of this coffee-crusted pork roast is with nice IPA or easy-drinking-lager. Brine this pork roast in sweetness and eat this pork roast with hoppiness. For me…the hoppier the better.
It’s BOTH! An entrée and an ingredient
This recipe is essentially a meal and also an ingredient. It’ll eat like any meat on the plate with a nice side of green beans and mashed potatoes. That broth this roast will create will make for a WONDERFUL gravy for those mashed potatoes.
More often than not, we use this recipe to create the pulled pork for many, many other ideas from sandwiches to pizza. Creating enchiladas with this pulled pork will create a South-of-the-Border dish that is even more southern that our wonderful Mexico neighbors. Coffee from places South, South-of-the-Border like Bolivia, Brazil, Colombia, and Peru (to name only a few) will take your Mexican dishes to the next level.
Get creative with it! Make something new and exciting.
Beer to Use
Pork tents to lend itself to sauces that are on the sweet side. For me, I don’t like meat that is too sweet but I do like a hint of sweetness with my pork roast and pork ribs. There are a few exceptions but very few. With pork, sweetness does enhance the flavor.
It’s kinda like beer. You have your malts (sweet) and your hops (bitter). Together they are an amazing duo! It’s sort of the same way with pork. A bit of sweetness…not too much…and the flavor comes alive!
I will brine this pork roast for 2-5 days in a nice beer that is on the sweet side. But, I don’t add sugar to my coffee dry rub. You are more than welcome to add a bit of brown sugar to your dry rub if you like your pork roast a little bit on the sweeter side. My suggestion is to follow this recipe and then add sugar to the dry rub the next time you prepare it if you felt this first go was not as sweet as you prefer.
It was funny. As I started writing this section of this recipe, I ended up with a whole story about a beer we used to use to brine our pork roasts and pork ribs in. Read the slightly embellished tale here: https://beerandiron.com/2023/01/sin-tax-story-of-love-and-loss
A nice on-the-sweet-side porter or stout will do this roast great. We use three pints in a large zipper bag. Just pour the three pints into the large zipper bag, add the salt (1 tablespoon of kosher salt per 12-ounces of beer), and mix about. Then, all you have to do is drop the pork roast into the bag of beer brine and set the whole package up and into the refrigerator until the morning of the day you plan to cook.
Here’s a story about the beer we used in the video: https://beerandiron.com/2023/01/sin-tax-story-of-love-and-loss
The Cast Iron
Select a Cast Iron Dutch Oven that will hold the size of the roast “comfortably.” Don’t have an over-full Dutch oven. Normally your standard 5-quart Dutch will work A-OK with most pork roasts you find at the market. But larger roasts may call for you to pull your 7- or even your 9-quart Dutch oven. You want some air space all around the roast and to take the broth as it’s produced. Whereas, don’t put a 3 pound roast in a 9-quart Dutch oven. Some room, but not a lot of room. As long as the roast isn’t touching the sides of the Dutch oven and the lid will close without pressing the lid down, you are okay. You want the roast to be comfortable but not sitting in a Dutch oven so large in comparison that you’d just soon leave the roast in the open oven and roast it.
Considering a camp Dutch oven, you are okay with going a little larger and leaving a bit more air space around the roast. The heat source in a camp Dutch oven is the Dutch oven (briquettes) and a bit of air space is good to allow for even cooking. It is worth noting that cooking this roast in a camp Dutch oven will require quite a few briquette / coal changes.
Most 5-quart Dutch ovens have a simple, round lid. Some of the larger Dutch oven’s have a pour spout or two on the rim at the 12 o’clock and the 6 o’clock side of the rim (if the handles are at 9 and 3 o’clock). The lid for these Dutch ovens have “wings” that cover these pour spouts. If you are using a Dutch oven with these pour spouts, be sure to line the lid up to keep them covered while the roast is cooking. It’s amazing how much moisture will escape from these pour spouts; your roast just may turn out dry.
The Supplies
We are going to brine the roast, truss the roast, mix a dry coffee-rub to roll the roast in, and roast (braise and roast) the roast (that’s a lot of “roasts”). I will include (affiliate) links:
- Large Zipper Bag or Bowl Large enough to hold the brine and keep the roast submerged. https://amzn.to/3WikJiU
- Tablespoon Measuring Spoon https://amzn.to/3QBR7vm
- Teaspoon Measuring Spoon https://amzn.to/3QBR7vm
- ½ Cup Measuring Cup https://amzn.to/3GMgpmi
- Butcher’s Twine to Truss the Roast https://amzn.to/3iwvDDP
- Scissors to Cut the Butcher’s Twine https://amzn.to/3IMPKYV
- Trivet to set the Roast on in the Dutch Oven https://amzn.to/3Xq0joY
- Paper towels to pat dry the roast.
- Tray to set the roast on (SO USEFUL). https://amzn.to/3CNR0r7
- Fork to test for Fork-Tenderness
- Strainer to strain the broth at the end of the cook: https://amzn.to/3HZcT9N
- Bowl to catch the strained broth
- Mason Jars to store the broth: https://amzn.to/3X0k7yA
- Plastic Lids for the wide mouth Mason Jars: https://amzn.to/3leGser
- Canning Funnel: https://amzn.to/3DHMaMh
Link to Lodge 5-Quart Two-Handle: https://amzn.to/3w2DDQ8
Link to Lodge 7-Quart Two-Handle: https://amzn.to/3QFyG9p
Link to Lodge 9-Quart with the Bail Handle: https://amzn.to/3H5e9aM
You will see me cooking with my 5-Quart (https://amzn.to/3Wis7uE), 7-Quart (https://amzn.to/3GGPIiy), and 9-Quart (https://amzn.to/3H5e9aM) Iron Dutch Ovens with Bail Handle. Truth be known, I think if I had to go back (and likely will), I’d stick with the two-handles (links above).
Note the Trivet. Using a trivet is totally optional. This roast will produce a nice broth with plenty of fat and juices that are piping full of flavor. I don’t want my roast to boil in these juices and prefer to keep the roast (as I do most all my roasts) off the bottom of the pan.
I use a round trivet from Lodge. I stack two of these trivets on top of each other. If you have not used a trivet when you cook, you should give it a try.
Most of the trivets I see for sale on sites like Amazon are meant to be used for protecting non-cooktop surfaces (setting hot pots upon rather to cook food upon). This is not a complaint but more of a concern. Not all trivets are to be used INSIDE the Dutch oven during cooking. Many are meant for decoration and to set the hot Dutch oven upon. If the trivets come with little rubber grippers on the little legs…don’t use it in the pot with or without the rubber parts; these are likely trivets to be used outside the pot.
We have two round trivets that are meant for cooking. We have a third oval one that has been stripped and can be used inside the oven. A trivet is optional in this recipe but suggested. PLUS: those round trivets work GREAT as a bacon press.
Ingredients
3-5 Pound Pork Roast (Pork Roast Shown in the video is at 4.3 pounds). The limits to the size of your roast is limited to the size of your pot.
A few tablespoons of a rich, tasty mustard.
Salt Beer Brine (1 Tablespoon of Salt to 12-Ounces of Beer)
The Dry Rub:
½ Cup Coffee Grounds Fresh
1 Teaspoon Pepper
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons of Smoked Paprika
1 Tablespoon Thyme
1 Tablespoon (Heaping) Rubbed Sage or a Level Tablespoon of Ground Sage
You are more than welcome to add a couple or three tablespoons of brown sugar if you prefer your pork roasts on the sweeter side.
We don’t add Salt to our Dry Rub because this roast has been in a salt-beer brine for the past 2-5 days. Like sweetness, if you find this recipe to be lacking in the salt department, next time add a teaspoon of salt to the dry rub and see how it turns out.
Also, you can add other ingredients to your dry rub (or even brine) depending on your end result specifics. For example, you may want to prepare your coffee-crusted pork roast for fajitas. You can add a bit of chili or cumin to the brine or rub or you can just wait and add it at the table. Totally up to you.
And that’s it. Basically, a pat dried pork roast covered with a thin layer of tasty mustard rolled around in a coffee dry rub until coated.
EASY!
Prepare the Ingredients
Cooking Times. The cook time on this roast is low-and-slow. I know you want more clarity. This morning, I am cooking the roast with this final recipe to ensure I have it spot-on right. I put the roast in at 9:30am and will pull it out at 5:30pm. That’s eight hours. It’s about 4 ½ pounds in a 5-quart Dutch oven at 200°F (95°C). Not only will this turn out fork-tender, I’ll likely be able to cut that roast with a fork.
What I love about a low-and-slow recipe is this: I know that the roast will be ready at 5:30pm. I often use my roast (beef, pork, lamb, game) as ingredients in other recipes. We are having pulled pork fajitas tonight. I will need some bell peppers and onions cut and sautéing by the time 5:30 rolls around. At about 4:30 or 5:00, I will start with all the other preparations. I can rest assured that it will all come together at the same time.
Oh…and there is no searing.
Step 1: A few days before you plan to cook the roast, pick up a nice pork roast from the market and bring it home to brine.
Step 2: Using a large zipper bag, pour in enough beer that would keep the pork roast submerged in the brine. We usually use 3 pints (three 16-ounce beers) or 48 ounces. 48 ounces divided by twelve is four. We will use 4 tablespoons of salt with those 3 pints to create our brine. By the way, 48 ounces is four 12-ounce beers.
Step 3: Place the roast into the brine and zipper up the bag. Place the bag holding the brining pork roast in a container large enough to “catch” any spillage while in your refrigerator.
Step 4: Let the roast brine for 2-5 days or even a bit longer.
Ready To Cook – Preheat your oven to 200°F (95°C).
Step 5: On the morning of the day you are planning to have a pork roast dinner. Remove the roast in the brine from the refrigerator. Let it sit out and “rest” a bit at room temperature. You’ll never get it to room temperature and nor should you. My suggestion to keep this simple is this: when you wake up, pull the roast down and let it sit out (either in the brine or out). “Do” your normal morning activities for that particular day. About 8-9 hours before “dinner time,” prepare your roast per this recipe. Then let it cook for 7-8 hours.
Step 6: Place a few paper towels in the bottom of a tray, plate, or bowl. Remove the dripping roast from the brine and set it on top of the paper towels in the tray, plate, or bowl.
NOTE: Do you see how the sections of meat are sort of separating? You may need to truss the meat before you proceed. Trussing is totally optional though may keep your roast from “flattening out” during the cooking process.
Step 7: Pat the roast dry. Just a once or twice over will do the trick. No over-thinking this part. If it still “glistens” a bit from the light, no worries. It’s good enough. We just don’t want it dripping if we were to hold it up.
Step 8: Apply a thin layer of mustard to the roast. If you don’t like mustard, don’t add it. The tackiness of the roast will gather enough of the dry rub ingredients if you prefer not to add the mustard. This roast will not turn out to taste like a mustard roast. Just add a thin layer of mustard to the roast and set the roast aside. It’s okay if the roast is “sitting” on a side that you applied mustard to. It’s A-OK.
Step 9: Create your dry rub. Just blend all the ingredients together and in a bowl. Make sure the dry rub is blended well.
Step 10: Apply the dry rub ingredients to the roast. You can either pour the dry rub onto a plate or tray and turn the roast into the dry rub or you can pour the dry rub right onto the roast and roll it around until coated.
Note: There will be dry rub left over. You can either save it or toss it. Seems wasteful, but it’s like battering a chicken or corn meal-ing a fish filet, there’s always a little that didn’t get used. Because a raw pork roast has been rolling around in that dry rub, we just toss it. Otherwise, you have to date it and remember this-that-and-the-other. Truth be known, it ain’t that much to worry with.
Step 11: Set a trivet in the bottom of your Dutch oven. This is optional. It will cook just fine and dandy sitting on the bottom of that Dutch oven. We usually use a trivet when we cook this recipe and especially when we cook this roast (or any roast) in a camp Dutch oven.
Step 12: Place the coffee-crusted pork roast on the trivets in (or the bottom of the) Dutch oven. Cover the pot with the lid and give the lid a ½ turn. Look under the lid and note the top of the pork roast. If the lid did not “catch” the top of the roast when you turned the lid, you have enough air space between the lid and the roast.
Step 13: Place the covered, coffee-crusted pork roast in the oven for 6-8 hours (sometimes less and sometimes longer).
Later that Evening
Step 14: Using something to protect your hands from the hot Dutch oven, remove the roast from the oven. Have a fork at the ready before lifting the lid. Check for fork-tenderness. If the fork “goes into” the roast with ease, then your roast is ready!
If it does not pass the fork-tender test, cover the roast and place the roast back into the oven for another hour and check again. Keep checking until it’s done.
Step 15: Leave the roast to rest until you are ready to eat. This could be right away or a few minutes later. It’ll wait on you.
Step 16: After you have removed the roast from the Dutch oven, remove the trivets from the pot and place on a paper towel to “soak up” some of the broth and (especially) the oil/fat. This way, when you wash off your trivets, you will not wash that fat down the drain. That fat will coagulate at room temperature and eventually plug your drain.
Step 17: Pour over the broth and fat that remains in the Dutch oven and into a hot-safe storage container like a wide-mouth canning jar. This should be done before the fat starts to cool and clump up. You want the very warm broth and fat to get into the container you plan to store the broth and fat in before the fat starts to become solid. The fat will float to the top and “get hard” in the refrigerator (with some exceptions).
The broth will be as black as Blix’s Heart (see video for reference :\). A layer of oil/fat will rise to the surface. The oil/fat will solidify in the fridge and will be easy to remove and toss or cook with. Store the broth in the refrigerator until you are ready to use it or enough time has passed that you feel it should be tossed. How long will it keep in the refrigerator? I am not sure but if you feel it’s been too long; it’s been too long…chunk it!
The broth can be saved to create a soup or a stew. Believe it or not but I do enjoy this broth with a BEEF stew or soup.
Now you have an empty Dutch oven. Wipe the remaining “stuff” out of the Dutch oven with a paper towel and toss that paper towel. A quick wash out with hot water should do the trick. Pat dry the Dutch oven with a towel and you’re done!
ENJOY!!
Summary
Really and truly, it’s just that easy. This coffee rub works GREAT as a pork rib rub too.
You are going to find that you will have PLENTY of leftovers (unless you have a family the size of the Waltons). We will use these leftovers in other recipes. Tomorrow, I am going to take that left-over pork and use it with some cabbage. While some onions sauté in the cast iron Dutch oven, I’ll chop up a head of cabbage. Then I will add the cabbage along with some of this roast. That pork and cabbage will complement each other. And, that dinner will take me about 20 minutes prep time and 30 minutes cook time. My wife and I will likely cook together and reduce the time as well as spend time with each other.
Fajitas are easy too. Flour tortilla, drop some cheese that will melt when you add the hot pork roast meat. A bit of sautéed onion and bell pepper and you are cooking! We add tomato and lettuce for more of a soft taco “deal.” I know many of you will say, “well, then that’s not fajitas…” Not caring! Whatever you want to call it, I call it delicious!
Finally, I agree with you…this coffee crusted pork roast is not a pretty sight…I guess I could have thrown in some color to spruce it up. My wish is that you are intrigued and are going to give it a try. Then, you’ll taste it and love it and be programmed to see my ugly, black roast and think, “YUMMY!!”
Beer-Brined Coffee-Crusted Pork Roast
Equipment
- Lodge 5-Quart Dutch Oven
- Large Zipper Bag For Beer Brining
- Tablespoon measuring spoon
- Tablespoon measuring spoon
- ½ Cup Measuring Cup
- Butcher's Twine to Truss the Roast
- Scissors to Cut the Butcher's Twine
- Trivet to set the Roast on in the Dutch Oven
- Paper Towels to pat dry the roast
- Trays to set the roast on (SO USEFUL)
- Fork to test for Fork-Tenderness
- Strainer to strain the broth at the end of the cook
- Bowl to catch the strained broth
- Mason Jars to store the broth
- Plastic Lids for the wide mouth Mason Jars
- Canning Funnel
Ingredients
- 4 Pound Pound Pork Roast
- 36 Ounce Sweeter Beer Brine Enough to cover the roast. (1 Tablespoon of Salt to 12-Ounces of Beer)
- 3 TBL Kosher Salt
- Mustard Amount depends on the size of the roast.
Dry Rub
- ½ Cup Fresh Coffee Grounds
- 1 tsp Black Pepper
- 1 TBL Garlic Powder
- 1 TBL Onion Powder
- 2 TBL Smoked Paprika or Regular Paprika
- 1 TBL Dry Thyme
- 1 TBL Rubbed Sage or a bit less (or more) of ground sage
Instructions
Pre Cook Brine
- A few days before you plan to cook the roast, pick up a nice pork roast from the market and bring it home to brine.
- Using a large zipper bag, pour in enough beer that would keep the pork roast submerged in the brine. We usually use 3 pints (three 16-ounce beers) or 48 ounces. 48 ounces divided by twelve is four. We will use 4 tablespoons of salt with those 3 pints to create our brine. By the way, 48 ounces is four 12-ounce beers.
- Place the roast into the brine and zipper up the bag. Place the bag holding the brining pork roast in a container large enough to “catch” any spillage while in your refrigerator.
- Let the roast brine for 2-5 days or even a bit longer.
Day of the Cook
- About 8-9 hours before “dinner time,” prepare your roast per this recipe. Then let it cook for 7-8 hours.
- Preheat your oven to 200°F / 95°C
- Place a few paper towels in the bottom of a tray, plate, or bowl. Remove the dripping roast from the brine and set it on top of the paper towels in the tray, plate, or bowl.
- Pat the roast dry. Just a once or twice over will do the trick.
Create your Coffee Dry Rub in a Separate Bowl
- Add the ½ Cup of Dry Coffee Grounds
- Add the 1 Teaspoon Black Pepper
- Add the 1 Tablespoon Garlic Powder
- Add the 1 Tablespoon Onion Powder
- Add the 2 Tablespoons Smoked Paprika
- Add the 1 Tablespoon Dry Thyme
- Add the 1 Tablespoon Rubbed Sage
Prepare the Roast for the Oven
- Apply a thin layer of mustard to the roast.
- Apply the Coffee Dry Rub to the Roast by rolling the mustard-covered roast in the dry rub.
- Set a trivet in the bottom of your Dutch oven (optional)
- Place the coffee-crusted pork roast on the trivets in (or the bottom of the) Dutch oven. Cover the pot with the lid.
- Place the covered, coffee-crusted pork roast in the oven for 6-8 hours (sometimes less and sometimes longer).
6-7 Hours Later
- Remove the roast from the oven. Have a fork at the ready before lifting the lid. Check for fork-tenderness.
- Leave the roast to rest until you are ready to eat.
- Pour over the broth and fat that remains in the Dutch oven and into a hot-safe storage container like a wide-mouth canning jar.
