Slow-Roasted Pork Shoulder with Ancho Chili and Coffee Rub

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 335 minutes, pairs 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

4 lbs, bone-in pork shoulder
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
1 tsp black pepper
2 tbsp olive oil
1 cup water

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Instructions

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.
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.
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.
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.
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.
Step 6: Let the pork rest for 20 minutes before shredding or slicing, serving with pan juices spooned over the top.