HEAT oven to 350° F. Heat oil in Dutch oven, sautéing onion and green pepper until softened. Combine vegetables, coffee and 1/2 a bottle of barbecue sauce in a medium mixing bowl.
RINSE and pat dry the roast. Brown meat on all sides in drippings remaining in Dutch oven. Pour barbecue mixture over meat in pan. Cover; roast 30 minutes per pound or until meat is tender enough to shred with a fork, about 2 to 3 hours.
REMOVE pork from pan. Strain out vegetables from pan juices; discard. Skim fat from pan juices. if desired. Combine 1 cup of meat juices to remaining barbecue sauce; discard remaining juices. Shred pork with two forks. Combine pork with remaining barbecue sauce. Season to taste with salt and pepper.