ChefXi OfficialA soulful, slow-smoked pork shoulder infused with a bold espresso and ancho chili rub, finished with a vibrant hibiscus-lime glaze.
In a small bowl, combine the espresso grounds, ancho chili powder, brown sugar, smoked paprika, salt, and black pepper to create the rub.
Ensure the espresso is finely ground for better adhesion.
Pat the pork shoulder dry and apply the rub generously on all sides, massaging it into the meat. Let it sit at room temperature for at least 30 minutes.
For deeper flavor, wrap and refrigerate overnight.
Preheat your smoker to 225°F (107°C) using oak or hickory wood for a robust smoke profile.
Place the pork shoulder in the smoker. Smoke until the internal temperature reaches 165°F (74°C), which usually takes about 4 to 5 hours.
Spritz with apple cider vinegar every hour to keep the surface moist.
While the pork smokes, simmer hibiscus flowers in 1 cup of water for 10 minutes. Strain, then whisk in honey, lime juice, and vinegar. Reduce over medium heat until syrupy.
Once the pork hits 165°F, wrap it tightly in butcher paper or foil. Return to the smoker until the internal temperature reaches 203°F (95°C) for perfect tenderness.
Remove the pork from the smoker and let it rest, still wrapped, for at least 45 minutes to an hour.
Resting is non-negotiable for juicy results.
Unwrap the pork, shred or slice as desired, and drizzle generously with the vibrant hibiscus-lime glaze before serving.
The secret to this dish is the espresso rub—it creates a dark, flavorful crust that balances the rich fat of the pork. Always let the meat rest to ensure the juices redistribute. Taste the history of the spice trade in every bite.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.