Crockpot Espresso Rubbed & Molasses BBQ Pulled Pork Tips, FAQ & printable recipe

Tips for success

For the best flavor, make the rub a day ahead and let the pork marinate in the refrigerator overnight. This gives the espresso and spices time to penetrate the surface of the meat.

If you're short on time, even 30 minutes at room temperature helps, but always refrigerate if marinating longer than 30 minutes. The pork should sit at room temperature for no more than 30 minutes before cooking.

When shredding the pork, use two forks or meat claws. Remove any large pieces of fat, but leave some for flavor. After shredding, return the pork to the slow cooker and let it sit in the sauce for 10-15 minutes to absorb the flavors.

If the sauce seems thin, you can simmer it on the stovetop to reduce, but the slow cooker should yield a thick, clingy sauce.

Variations

• Spicy Chipotle: Add 1-2 chopped chipotle peppers in adobo sauce to the BBQ sauce mixture for a smoky, spicy kick. Reduce the chili powder to 1 teaspoon to balance the heat.
• Honey-Mustard Twist: Replace the molasses with 1/2 cup honey and add 2 tablespoons Dijon mustard to the sauce. Omit the chili powder and use 1 teaspoon smoked paprika for a milder, sweeter flavor.
• Cola-Braised: Substitute 1 cup of cola for the BBQ sauce and reduce molasses to 1/4 cup. The cola adds a caramel sweetness and helps tenderize the pork. Use a regular, not diet, cola.
• Peach Glaze: In summer, swap the BBQ sauce for 1 cup of peach preserves and add 2 tablespoons apple cider vinegar. The fruitiness pairs beautifully with the espresso and chili.

Storage and make-ahead

Fridge

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or broth if needed.

Freezer

Freeze pulled pork in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat pulled pork gently on the stovetop over medium-low heat, or in the microwave in 30-second intervals, until warmed through.

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed. The pork also freezes well for up to 3 months.

The pulled pork can be made up to 2 days ahead. Cook as directed, let it cool completely, then refrigerate. Reheat gently on the stovetop or in a slow cooker on LOW until warmed through. The buns and toppings should be added fresh just before serving.

Serving ideas

Serve the pulled pork piled high on toasted brioche buns with a slice of smoked gouda and pickled jalapenos.

The cheese melts slightly from the heat of the pork, and the jalapenos cut through the richness with their tangy spice. For a heartier meal, serve the pork over creamy coleslaw or on a baked potato.

Leftover pulled pork is incredibly versatile. Use it in tacos, quesadillas, or nachos, or simply enjoy it on its own with a side of pickles.

The flavors are bold enough to stand alone, but the pork also pairs well with tangy slaws and crisp salads. For a low-carb option, serve the pork over a bed of greens with a drizzle of the sauce.

Frequently asked questions

Recipe card

Crockpot Espresso Rubbed & Molasses BBQ Pulled Pork

Prep 15 minCook 8 h 30 minRest 10 minTotal 8 h 55 minServes 8

Ingredients

• 4 1/2 lb pork butt (shoulder)
• 3 tbsp finely ground dark roast espresso
• 2 tbsp brown sugar
• 1 tbsp chili powder
• 1/2 cup blackstrap molasses
• 1 cup smoky BBQ sauce
• 8 toasted brioche buns
• pickled jalapenos, for serving
• 8 oz smoked gouda cheese, sliced

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

610

Protein

38 g

Carbohydrates

38 g

Fat

33 g

Fiber

2 g

Sugar

24 g

Automatic estimate from the ingredient list, not laboratory-verified.