6 lb pork shoulder, minus skin (or a couple of pieces of "boston butt", which is basically shoulder-like, but without the bones, which makes it easier to handle, but more expensive). You can either do this, or do a little pre-cooking cutting, which is helpful (see below).
Rub with:
45-60g coffee (ground ultra-fine!) -- about 1/2-2/3 cup.
1 cup brown sugar
4 tsp cayenne pepper
4 tsp salt
60 black peppercorns, broken (about 1 T)
6 cloves garlic, squished
1-2 tsp smoked paprika
Slow cook (about 210 degrees) for 14 hours on low. Internal temp should be at least 190 for at least 3 hours. Serve. (Which involves lifting the meat from the cooking liquid, pulling off the lumps of fat that are left, and then pulling the meat into thinnish strips. I then tend to mix in about half of the sauce described below, leaving the rest for people to add for themselves. By the way, I also strain the cooking liquid, chill it, remove the fat, and try to find other places to use pork-flavored-coffee-flavored-spicy-wonderfulness. I have a feeling that mixed with the right liquor, it could make an amazing drink...)
As described, the outside gets some of the coffee flavor, but the inside just gets slow-cooked. Not bad, but if you first slice it into slabs about 1" thick, you get more rub covering all surfaces, and hence more of that nice flavor into the meat itself.
Here's a sauce recipe that seems to work pretty well:
Chipotle barbecue sauce
Heat
1 teaspoon canola oil
in a saucepan or medium. Cook
1/2 a medium onion, chopped
for about 10 minutes, until translucent. Add
4 cloves of garlic, minced (or 2t pre-chopped garlic)
and cook another minute. Add
1.5 cups ketchup
1/4 cup dijon mustard
1 7 oz can Goya "Chipotles in adobo sauce", using about 1/2-2/3 of the peppers, and half the sauce; chop peppers into small bits.
2 teaspoons Worcestershire sauce
juice of one lime
1c of the cooking liquid from the pork, fat skimmed.
Turn to low and reduce until thicker, cooking about a half hour.
Makes about 2 cups.
[Once you make this once, you'll have some leftover cooking juices, which freeze well; that sets you up for making the sauce for subsequent batches]