Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers

How to Make Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers

1. 1

   Step 1: Trim and apply the coffee-chile rub

   Trim excess fat from the roast, leaving a thin fat cap for flavor. Brush the roast all over with Dijon mustard to help the rub adhere, then mix the brown sugar, ground coffee, ancho chile, smoked paprika, kosher salt and black pepper and rub evenly over the entire surface. Press the rub into the meat so it forms an even crust and let the roast sit at room temperature while you prepare the smoker, about 15–20 minutes.

   For this step

   • 3 1/2 lbBoneless pork loin roast (or center-cut pork roast)
   • 2 tbspDijon mustard (as a binder)
   • 2 tbspLight brown sugar (packed)
   • 2 tbspFinely ground coffee or espresso
   • 1 tbspAncho chile powder
   • 1 tbspSmoked paprika
   • 1 1/2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Preheat smoker and choose wood

   Preheat your pellet smoker or offset smoker to a steady 225–250°F (107–121°C). For wood, use a medium partner to coffee and pork — oak, hickory or a touch of apple or cherry are excellent choices to complement the coffee and chile notes. Make sure your smoker grate is clean and the meat probe is ready.
3. 3

   Step 3: Smoke and spritz

   Place the roast on the smoker fat-side up and insert a probe thermometer into the thickest part. Every 45–60 minutes after the first hour, lightly spritz the roast with the brewed coffee to encourage moisture and deepen the coffee flavor; avoid over-saturating the bark. Continue smoking until the internal temperature reaches about 140°F (60°C) — expect roughly 3 to 4 hours for a 3–4 lb roast, but use temperature, not time, to judge doneness.

   For this step

   • 1 cupStrong brewed coffee (for spritzing)
   
4. 4

   Step 4: Raise heat to finish if needed

   If you want a firmer bark or the roast needs color, increase the smoker temperature to 300°F (150°C) for the last 10–20 minutes, or transfer to a hot grill to briefly sear the exterior. Watch the internal temperature closely and remove the roast when it reads 140°F (60°C); carryover will bring it to a safe and juicy 145°F (63°C) during resting.
   
5. 5

   Step 5: Rest and slice

   Transfer the roast to a cutting board and tent loosely with foil; rest 15–20 minutes to allow juices to redistribute. Slice against the grain into 1/4–1/2-inch slices for best tenderness and serve warm.
6. 6

   Step 6: Serve suggestions and storage

   Serve slices with pickled onions, roasted vegetables or a simple chimichurri or pan jus to complement the coffee-chile crust. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
   

1. Trim excess fat from the roast, leaving a thin fat cap for flavor. Brush the roast all over with Dijon mustard to help the rub adhere, then mix the brown sugar, ground coffee, ancho chile, smoked paprika, kosher salt and black pepper and rub evenly over the entire surface. Press the rub into the meat so it forms an even crust and let the roast sit at room temperature while you prepare the smoker, about 15–20 minutes.
2. Preheat your pellet smoker or offset smoker to a steady 225–250°F (107–121°C). For wood, use a medium partner to coffee and pork — oak, hickory or a touch of apple or cherry are excellent choices to complement the coffee and chile notes. Make sure your smoker grate is clean and the meat probe is ready.
3. Place the roast on the smoker fat-side up and insert a probe thermometer into the thickest part. Every 45–60 minutes after the first hour, lightly spritz the roast with the brewed coffee to encourage moisture and deepen the coffee flavor; avoid over-saturating the bark. Continue smoking until the internal temperature reaches about 140°F (60°C) — expect roughly 3 to 4 hours for a 3–4 lb roast, but use temperature, not time, to judge doneness.
4. If you want a firmer bark or the roast needs color, increase the smoker temperature to 300°F (150°C) for the last 10–20 minutes, or transfer to a hot grill to briefly sear the exterior. Watch the internal temperature closely and remove the roast when it reads 140°F (60°C); carryover will bring it to a safe and juicy 145°F (63°C) during resting.
5. Transfer the roast to a cutting board and tent loosely with foil; rest 15–20 minutes to allow juices to redistribute. Slice against the grain into 1/4–1/2-inch slices for best tenderness and serve warm.
6. Serve slices with pickled onions, roasted vegetables or a simple chimichurri or pan jus to complement the coffee-chile crust. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.