Prep Time 30 min
Cook Time 3 Hr 30 Min
Servings 12
Difficulty Easy


  • 2 tablespoons Vegetable Oil divided
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup brewed Folgers Classic Roast® Coffee
  • 1 (18 oz.) bottle prepared hickory smoked barbecue sauce, divided
  • 1 (4 to 5 lb.) pork butt roast
  • Salt and pepper, to taste
  • 12 to 16 sandwich buns, split


  • Step 1

    HEAT oven to 350° F. Heat 1 tablespoon oil in Dutch oven. Add onion and pepper. Cook 5 minutes or until softened. Combine cooked vegetables, coffee and 1 cup barbecue sauce in a medium bowl, stirring to coat. Set aside.

  • Step 2

    HEAT remaining 1 tablespoon oil in same Dutch oven over medium-high heat. Add roast. Cook until well-browned on all sides, about 10 minutes.

  • Step 3

    POUR barbecue sauce mixture over roast. Cover and roast 2 1/2 to 3 hours or until meat is tender enough to shred with a fork.

  • Step 4

    REMOVE roast from Dutch oven. Strain pan juices, discarding vegetables. Combine 1 cup pan juices and remaining barbecue sauce. Shred pork using two forks. Combine pulled pork and barbecue sauce mixture. Season to taste with salt and pepper. Serve on sandwich buns, if desired.

  • Step 6

    COOK vegetables, prepare barbecue sauce mixture and brown roast as described above. Place roast in slow cooker. Pour barbecue sauce mixture over roast. Cook on HIGH 5 to 6 hours or on LOW 8 hours, until meat is fork tender. Complete recipe as directed above.

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