Crockpot Espresso Rubbed & Molasses BBQ Pulled Pork Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Pat the pork butt dry with paper towels to help the rub adhere. If you have time, apply the rub the night before and refrigerate overnight for a deeper flavor.

Measure out the molasses and BBQ sauce so they're ready to pour. Have a small bowl for the rub and a set of measuring spoons on hand. When you're ready, the prep takes just 15 minutes.

Instructions

Building the Rub and the Pot

1. 1Make the Espresso Rub
   In a small bowl, stir together the finely ground dark roast espresso, brown sugar, and chili powder until evenly combined. Pat the pork butt dry with paper towels. Rub the spice mixture all over the pork, pressing gently to help it adhere. Set the pork aside while you prepare the slow cooker.
   Look for The rub forms a dark, fragrant crust on the pork.
   Tip For deeper flavor, rub the pork the night before and refrigerate overnight.
2. 2Place Pork in Crockpot
   Place the rubbed pork butt into the ceramic insert of a 6-quart slow cooker. It should fit snugly; if necessary, cut the pork into large chunks to fit. Pour the blackstrap molasses and smoky BBQ sauce over and around the pork, using a spatula to scrape every bit of sauce from the measuring cup.
   Look for The sauce pools around the pork, coating the bottom of the pot.
   Tip Do not stir; the sauce will create a braising liquid as it cooks.

At the end of phase 1, the pork is coated in a dark, fragrant rub of espresso, brown sugar, and chili powder. The slow cooker insert holds the seasoned pork, with molasses and BBQ sauce pooled around it.

The rub should be evenly distributed, and the sauce should cover the bottom of the pot. The pork is ready to begin its long, slow cook.

The Long Slow Cook and Shred

3. 3Slow Cook on Low
   Cover the slow cooker and cook on LOW for 8.5 hours, or until the pork is fork-tender and easily pulls apart. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, but for pulled pork it should be closer to 195°F (91°C) for easy shredding. Do not lift the lid during cooking except to check temperature near the end. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the pork is fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork is not shredding easily, cook an additional 30 minutes.
4. 4Rest the Pork
   Once the pork is fully cooked and tender, turn off the slow cooker. Remove the pork to a cutting board and let it rest for at least 3 minutes, up to 10 minutes, before shredding. This allows the juices to redistribute, keeping the meat moist.
   Look for The pork rests, releasing a little steam.
   Tip Resting is essential for juicy pulled pork.
5. 5Shred the Pork
   Using two forks, shred the pork into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir to coat with the sauce. The meat should be moist and coated with the rich espresso-molasses glaze.
   Look for The pork pulls apart into tender strands.
   Tip Use a pair of meat claws if you have them for faster shredding.

After 8.5 hours on LOW, the pork is fork-tender and the sauce has darkened into a rich, glossy glaze. The kitchen smells of coffee, molasses, and smoke. The pork rests on a cutting board before being shredded into tender strands. The sauce in the slow cooker is thick and coats the back of a spoon.

Toasting and Assembly

6. 6Toast the Buns
   Toast the brioche buns until golden and lightly crisp. This can be done in a toaster, under a broiler, or on a grill. Set the toasted buns aside, keeping them warm.
   Look for The buns are golden with toasted edges.
   Tip Butter the cut sides before toasting for extra richness.
7. 7Assemble the Sandwiches
   Pile a generous amount of the espresso-molasses pulled pork onto the bottom half of each toasted bun. Top with a slice of smoked gouda cheese and a few pickled jalapenos. Close the sandwiches and serve immediately.
   Look for The cheese begins to melt against the warm pork.
   Tip Serve extra sauce on the side if desired.

The brioche buns are toasted until golden, and the pulled pork is piled high on each bottom half. A slice of smoked gouda melts slightly against the warm meat, and pickled jalapenos add a bright, tangy heat. The sandwiches are ready to serve, with extra sauce on the side if desired.

Common mistakes

One common mistake is lifting the lid during cooking, which lets out heat and extends the cooking time. Resist the urge to peek. Another is using a lean cut of pork, which will dry out; pork butt is essential.

If the sauce becomes too thin at the end, you can simmer it on the stovetop to reduce, but this is rarely necessary. Finally, don't skip the resting step—it allows the juices to redistribute, keeping the meat moist.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with two forks. The internal temperature should reach at least 145°F (63°C) for safety, but for pulled pork, aim for 195°F (91°C) to ensure the collagen has fully broken down.

The sauce should be slightly thickened and the pork should be coated in a rich, dark glaze. If the pork resists shredding, cook for another 30 minutes and check again.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest