FUEGO — Coffee-smoked pork chop from the slopes of Volcán Acatenango

A coffee-smoked pork chop using Say Ciao Acatenango beans. Dry-rubbed with ground espresso, smoked paprika and brown sugar, slow-smoked over apple wood and whole coffee beans, finished with a butter...

FUEGO — Coffee-smoked pork chop from the slopes of Volcán Acatenango

FUEGO

Coffee-smoked pork chop from the slopes of Volcán Acatenango
Serves 2 · Prep 20 mins · Smoke 45–60 mins · Rest 5 mins

Put on the Buenos Aires playlist. Light the smoker. This one takes time.

THE SMOKE MIX

  • 2 handfuls apple or cherry wood chips
  • 1 handful Say Ciao Acatenango whole beans

THE DRY RUB

Fuego Ingredients

  • 2 tsp finely ground Acatenango coffee (Espresso grind)
  • 1 tsp dark brown sugar
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp dried oregano

THE CHOPS

  • 2 bone-in pork chops, at least 2.5cm thick
  • 1 tbsp olive oil

 

TO SERVE

  • Sweet potato patties — mashed sweet potato, a little flour, pan-fried until golden
  • Seared little gem lettuce — halved, charred cut-side down in a hot pan
  • Pickled red cabbage

METHOD

  1. Take the chops out of the fridge 30 minutes before cooking. Pat dry.
  2. Mix the dry rub ingredients together. Rub all over both chops with the olive oil. Leave to sit while the smoker heats up.
  3. Soak the wood chips in cold water for 20 minutes. Drain and mix with the Acatenango whole beans.
  4. Heat your smoker to 110–130°C. Add the wood chip and coffee bean mix. If using a kettle barbecue, bank the coals to one side and place the meat on the other side — this prevents it cooking too quickly before the smoke has a chance to work.
  5. Place the chops on the smoker rack. Close the lid. Smoke for 45–60 minutes until the internal temperature reaches 63°C (145°F).
  6. Optional finishing sear: For a deeper colour and crust, heat a heavy pan or cast iron skillet to medium-high. Add a small knob of butter. Sear the chops for 1–2 minutes each side until a rich, dark crust forms. This step is optional but highly recommended.
  7. Rest for 5 minutes before serving.

Fuego Hero

SMOKING TIPS

Fuego Smoker

  • Temperature: Keep the smoker between 110–130°C. Low and slow gives the smoke time to flavour the surface without drying out the meat. A barbecue thermometer costs less than £5 and is worth every penny.
  • Airflow: Open all vents when lighting to build heat. Once charcoal turns white, bank it to one side. Close the lid vent once the meat is on so heat and smoke circulate.
  • Apple juice spray: Fill a spray bottle with apple juice and a few dashes of apple cider vinegar. Spritz the meat every 15–20 minutes — the sugars caramelise on the surface and help the smoke cling.
  • Don't over-smoke: You can over-smoke meat, leading to a bitter flavour. For pork chops, the 45–60 minute window is enough. Remove or stop adding wood chips if you prefer a lighter smoke.
  • No smoker? Use a lidded kettle barbecue with coals to one side, or a stovetop smoker box on low heat placed directly under the meat.
  • The beans: Use whole beans, not ground — they smoulder slowly and release their oils gently. You won't taste coffee in the meat, but you'll taste something you can't quite name. That's the point.

THE PAIRING

Brew a strong cup of Acatenango alongside — the same beans in your cup as in your smoker. The chocolate and blackberry in the coffee mirrors the crust on the chop. It's the same story, told twice.

→ Shop Acatenango — Whole Beans & Espresso Grind

Want the full story behind this recipe? Read FUEGO — Fire, Smoke & the Slopes of Acatenango →