Slow-Roasted Coffee-Rubbed Pork Shoulder with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A bold coffee and spice rub elevates slow-roasted pork shoulder, complemented by a bright and smoky charred pineapple salsa for a vibrant Latin American-inspired dish. This Latin American-inspired pork recipe, ready in about 380 minutes, pairs pork shoulder, ground coffee, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 8, 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

• 4 lbs pork shoulder
• 2 tbsp ground coffee
• 2 tbsp brown sugar
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cups pineapple, cut into 1-inch cubes
• 1/2 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, seeded and minced
• 2 tbsp lime juice

The coffee makers we’d brew this with → Best Coffee Makers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, mix 2 tbsp ground coffee, 2 tbsp brown sugar, 1 tbsp paprika, 1 tsp ground cumin, 1 tsp chili powder, 2 tsp salt, and 1 tsp black pepper to form the rub.
2. Step 2: Rub the 4 lb pork shoulder all over with 2 tbsp olive oil, then massage the coffee spice rub into all surfaces of the meat.
3. Step 3: Place the pork shoulder on a rack in a roasting pan and slow roast for 5-6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender and pulls apart easily.
4. Step 4: While the pork roasts, prepare the salsa: heat a grill pan over high heat and toss 2 cups pineapple cubes for 3-4 minutes until charred on all sides.
5. Step 5: In a bowl, combine the charred pineapple, 1/2 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 minced small jalapeño, and 2 tbsp lime juice. Stir to combine and season with salt to taste.
6. Step 6: When the pork is done, let rest for 15 minutes, then shred with two forks and serve topped with the charred pineapple salsa.