Niman Ranch Iberian Duroc Pork Shoulder and Red-Eye Aïoli
Chef Christian Hernandez of Barbacana | Houston, TX
Adapted by StarChefs | August 2025 | Photo: Matt Daniel
INGREDIENTS
Coffee-Brined Pork:
Yield: 1.946 kilograms
1 kilogram brewed coffee
30 grams kosher salt
10 grams ground cinnamon
3 grams ground allspice
3 grams ground clove
900 grams Niman Ranch Iberian Duroc pork shoulder
Red-Eye Aïoli:
Yield: 8 servings
32 grams egg yolks
45 grams espresso
20 grams red wine vinegar
35 grams chile oil
35 grams Corto Truly 100% extra virgin olive oil
1½ grams kosher salt
METHOD
For the Coffee-Brined Pork:
In a pot over low heat, add coffee, salt, and spices. Cook 30 minutes. Strain and let cool. Set aside. Place pork in a nonreactive container. Cover with brine and refrigerate overnight.
For the Red-Eye Aïoli:
In a metal bowl set over a double boiler, add egg yolks, espresso, and vinegar. Using a Vitamix Commercial immersion blender, purée until smooth. With the machine running, slowly stream in oils, blending until mixture is fully emulsified. Season with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 300°F. Heat and prepare a grill. Place Coffee-Brined Pork on hot grill and cook until fully caramelized on all sides. Transfer seared pork to a parchment paper-lined sheet tray and roast 1 hour, or until desired doneness is achieved. Transfer to a work surface and let rest. Slice and transfer to a serving plate. Serve with Red-Eye Aïoli.
