Espresso-Rubbed Pork Shoulder with Spiced Chickpea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Slow-roasted pork shoulder rubbed with espresso and spices served alongside a hearty spiced chickpea stew, perfect for a comforting meal. This mediterranean-inspired pork ready in about 220 minutes pairs pork shoulder, espresso powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp espresso powder
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 cups, drained and rinsed canned chickpeas
• 1 can (14 oz) diced tomatoes
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 2 tbsp espresso powder, 1 tbsp smoked paprika, 1 tsp ground cumin, 2 tsp salt, and 1 tsp black pepper. Rub this spice blend all over the 3 lbs pork shoulder, pressing into the meat.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork shoulder on all sides, about 4 minutes per side, until a dark crust forms. Transfer the skillet to the preheated oven and roast for 3 hours until meat is tender.
3. Step 3: While the pork roasts, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 cups drained chickpeas, 1 can (14 oz) diced tomatoes, 1 tsp ground coriander, 1/4 tsp cayenne pepper, and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 20 minutes until stew thickens.
5. Step 5: Remove pork from oven and let rest 10 minutes before slicing. Stir 1/4 cup chopped fresh cilantro into the chickpea stew and season with salt to taste.
6. Step 6: Serve sliced pork shoulder alongside the warm spiced chickpea stew for a satisfying meal.