Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork shoulder slow-roasted with a smoky ancho chili and coffee spice rub that infuses deep flavors, perfect for a hearty dinner. This mexican-inspired pork ready in about 335 minutes pairs bone-in pork shoulder, ground ancho chili powder, ground coffee for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 320 min Serves 8 Mexican cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, combine 2 tbsp ground ancho chili powder, 1 tbsp ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp salt, and 1 tsp black pepper to make the rub.
  2. Step 2: Pat dry 4 lbs pork shoulder and rub all over with 2 tbsp olive oil, then generously coat with the prepared spice rub, pressing it into the meat.
  3. Step 3: Place the pork in a roasting pan fat side up and pour 1 cup water into the bottom of the pan to keep the environment moist during cooking.
  4. Step 4: Cover tightly with foil and slow roast for about 5 hours, until the internal temperature reaches 195°F and the meat is fork-tender.
  5. Step 5: Remove foil and increase oven temperature to 425°F (220°C), roast uncovered for an additional 20 minutes to develop a crispy crust.
  6. Step 6: Let the pork rest for 20 minutes before shredding or slicing, serving with pan juices spooned over the top.

Frequently asked questions

How long does Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub take to make?

Total time is about 335 minutes (15 min prep + 320 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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