Kona Coffee Blend Pork Shoulder

Ohana Spice Smoked Pork Shoulder Serves 12–16

Ingredients

  • 8–10 lb bone-in pork shoulder (Boston butt)
  • ⅓–½ cup Ohana Spice Kona Coffee Blend (be generous)
  • 2–3 Tbsp neutral oil or yellow mustard (binder)
  • Optional spritz: equal parts apple juice + apple cider vinegar

Method

  1. Pat the pork dry. Trim the fat cap to about ¼ inch and score it lightly.
  2. Rub the meat all over with a thin layer of oil or mustard.
  3. Coat generously on every side with Kona Coffee Blend. Press it in.
  4. Rest uncovered in the fridge 8–24 hours if possible (or at least 1 hour at room temp).
  5. Preheat smoker to 250°F. Use a mild fruit wood (apple, cherry) or a little kiawe if you have it.
  6. Smoke fat-side up until internal temp hits ~165°F and you have a nice bark (usually 5–7 hours). Spritz every 45–60 min after the first 3 hours if it looks dry.
  7. Wrap tightly in butcher paper or foil. Continue cooking until 200–205°F internal (probe should slide in like soft butter).
  8. Rest (still wrapped) in a cooler or warm oven for at least 1 hour.
  9. Pull, chop, or slice. Taste — you’ll barely need sauce.

Pro tip: Mix a little of the remaining Kona Coffee Blend into melted butter or a simple vinegar sauce for serving.

Kona Coffee Blend Pork Shoulder
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