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Beer-Brined Coffee-Crusted Pork Roast

Sweet beer-brined, roasted coffee-crusted Pork Roast cooked Low-and-Slow
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Prep Time 2 days
Cook Time 8 hours
Servings: 16
Course: Main Course
Cuisine: American
Calories: 164
Ingredients Equipment Method Notes

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

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

Method
 

Pre Cook Brine
  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.
  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.
  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.
  4. Let the roast brine for 2-5 days or even a bit longer.
Day of the Cook
  1. About 8-9 hours before “dinner time,” prepare your roast per this recipe. Then let it cook for 7-8 hours.
  2. Preheat your oven to 200°F / 95°C
  3. 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.
  4. Pat the roast dry. Just a once or twice over will do the trick.
Create your Coffee Dry Rub in a Separate Bowl
  1. Add the ½ Cup of Dry Coffee Grounds
  2. Add the 1 Teaspoon Black Pepper
  3. Add the 1 Tablespoon Garlic Powder
  4. Add the 1 Tablespoon Onion Powder
  5. Add the 2 Tablespoons Smoked Paprika
  6. Add the 1 Tablespoon Dry Thyme
  7. Add the 1 Tablespoon Rubbed Sage
Prepare the Roast for the Oven
  1. Apply a thin layer of mustard to the roast.
  2. Apply the Coffee Dry Rub to the Roast by rolling the mustard-covered roast in the dry rub.
  3. Set a trivet in the bottom of your Dutch oven (optional)
  4. Place the coffee-crusted pork roast on the trivets in (or the bottom of the) Dutch oven. Cover the pot with the lid.
  5. Place the covered, coffee-crusted pork roast in the oven for 6-8 hours (sometimes less and sometimes longer).
6-7 Hours Later
  1. Remove the roast from the oven. Have a fork at the ready before lifting the lid. Check for fork-tenderness.
  2. Leave the roast to rest until you are ready to eat. 
  3. 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.

Notes

Prepare your self for the roast to go in with that red color of the dry coffee rub and come out of the oven so black it'll look burned. You want this roast to look black when you pull it out of the oven about 6-8 hours after you put it in there. 
Don't check on the roast until you are ready to check for fork-tenderness. 
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!