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Dinnertime Recipes

Coffee-Infused Southern Style Pulled Pork


Featuring Folgers Classic Roast

What You Need

  • 2 teaspoons Crisco® Pure Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup brewed Folgers Classic Roast® Coffee
  • 1 (18 oz.) bottle prepared hickory smoked barbecue sauce, divided
  • 4 to 5 pounds pork butt roast


  1. 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.
  2. 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.
  3. 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.
Cooking time (duration)

Prep: 30 min, Total: 30 min

Number of servings (yield)

12-15 servings




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