Coffee Rubbed Pork over Cocoa Infused Sweet Potatoes with Blueberry Glaze

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That title is ridiculous. You heard me, RIDICULOUS. It’s too long. It should be cut shorter. But I don’t care. This meal has a sh*t ton of flavors in it and you should know about ALL of them from the start.

Ok, enough with the boring nonsense, let’s get to the important stuff…my thoughts on pork. I LOVE pork. It’s kind of weird how much I like it. Pork is sometimes hated on by the Paleo community because it’s a fattier meat and bacteria is often held in that fat. Bad bacteria. But I don’t care. I live my life missing out on crazy disgustingly delicious foods to better serve my body. I’m sure as hell not going to cut out pork because it’s fatty. That’s just stupid. Suck it easy pork haters.

Back to the even more important stuff….my love for sweet potatoes. Ok ok ok. Pork and sweet potatoes together. Epic. Coffee and cocoa together, even more legit. All of these flavors melded together topped with a sweet blueberry sauce, ARE YOU KIDDING ME?! This meal was one of the happiest moments in my life lately. Ok, thank god that’s a lie. But it really did make my mornings, afternoons, and evenings extremely exciting. In the mornings, I would get done teaching my class and almost sprint to my car, knowing my little porky porkster was sitting, waiting to smile back at me. Then I would put my head phones in, turn on David Guetta radio and rock out with my pork. That sounded weird. You uncomfortable? Fight through it. The recipe is almost here…


Coffee Rubbed Pork over Cocoa Infused Sweet Potatoes with Blueberry Glaze



For the pork–

  • 22.5 lb pork loin roast
  • 2 teaspoons coconut oil
  • 2 teaspoons black pepper
  • 2 teaspoons coriander
  • 2 teaspoons coffee
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon coconut crystals (optional)

For the Sweet Potatoes–

  • 12 large sweet potatoes, chopped and boiled until tender
  • 1 6oz can coconut milk
  • 23 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the Blueberry Sauce–

  • 1 container of blueberries (about 2 cups)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon ground mustard
  • 1 6oz can tomato paste
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • juice of 1/2 lemon


  1. Let’s get to this pork. Preheat your oven to 350 degrees.
  2. Now throw all your spices into a shallow bowl or tray. Mix them all together. Now cover your pork in a bit of coconut oil, then submerge your pork into the spices. And when I say submerge, I mean spice that crap out of it. All around it. On the ends. Coat it until it won’t hold anymore spice on it.
  3. Put your roast into a baking dish and throw in the oven, uncovered, for 45-50 minutes. Your pork should cook for 20-22 minutes/lb or until it reaches an internal temperature of around 160-170 degrees.
  4. While your pork cooks, start boiling your sweet potatoes.
  5. While the sweet potatoes boil, pull out a small saucepan and add your red wine vinegar and blueberries to it, over low heat. Once the blueberries begin to cook down, add all the rest of the ingredients. Mix well and let it cook down over low heat.
  6. Once the sweet potatoes are tender, add them to your food processor with the coconut milk. Once mixed, add your spices. Taste to see if you are content or would like more cocoa powder for a bit more boldness. You probably will. Why wouldn’t you.
  7. Once the pork is done cooking, let it rest for at least 15 minutes. Slice, serve a top sweet potatoes and top off with some blueberry goodness. Oh sh*t yeah!

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Ooooo, spice mania
True beauty right there. Minus the disgusting yellow colored cutting board. Judger.
Oh hell yeah pork. Rock that blueberry sauce.
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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


17 thoughts on “Coffee Rubbed Pork over Cocoa Infused Sweet Potatoes with Blueberry Glaze”

  1. Juli! This looks amazing! i finally have a day off and am going to make this tomorrow!!!! so excited!!!!!!!!!

  2. Have to be honest here, the rockin' thing is the roast. The rub is FABULOUS! The blueberry sauce was a dud for us, it had a lot of promise until adding the tomato paste. Just wasn't the right combination for our family. I personally liked the sweet potatoes (who doesn't like chocolate?), but neither my kids or my husband would eat them. :/

  3. Bummer Liz! Kids who don't like chocolate? That's just weird. I was raised on peanut butter and chocolate chip sandwiches along side swiss rolls, I know how to LOVE chocolate. Sorry it didn't go over better 🙁

  4. I’m super late to the party but this was awesome. I’ve tried coffee rubs before and they were not preferred over my standby recipe from Michael Chiarello. This one is friggin’ awesome. The sauce was awesome, even though I put too much vinegar… And I’d never thought of sweet potatoes with cocoa… Yum. If my husband had cleaned the kitchen instead of me, this would have made up for the huge day of fail yesterday!

  5. Made this last night… And wanted to make out with my plate!! My husband and I LOVED it! I dont ever want to eat a meal sans cocoa again! Ha!

  6. Juli, we make this pork every week. Like E’RY WEEK.

    Works great with boneless country ribs on the grill.

    And, even BETTER as leftovers. Stupid excited for those leftovers tomorrow after the drunken pool time is over.

  7. So, we just made this with a twist. Yesterday, we made a triple serving of the rub and doused a 7.5 pound pork shoulder, which we then slow cooked for 16 hours.
    The blueberry sauce sorta weirded me out upon first taste… But then mixing it with the chocolatey sweet potatoes (a favorite food of mine) and shredded coffee pork and it was ridonkulous.
    Thank you for this weird and delicious combination. I cannot fathom how you ever came up with it.

  8. The loin is great. The sweet potatoes were good before adding the cocoa powder… should have stuck with my instincts… Did not even attempt the sauce after tossing the sweet potatoes. Was expecting a little taste of the cocoa powder, but it completely destroys the taste of the sweet potato.

  9. Looks great. Very creative. I’m cooking it now – doing the pork on the green egg. The recipe says 6oz can of coconut milk. Supposed to be 16 oz can? Thanks!

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