Combine first 4 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigeator 2 to 12 hours, turning
bag occasionally. Remove pork from bag; discard marinade.
Combine ground coffee adn next 4 ingredients (ground coffee through salt); rub over pork. Let stand at room temp for 15 minutes.
Combine 1/4 c barbecue sauce and 1 Tbsp cider vinegar.
Package up pork and barbecue sauce for freezing.
To Freeze: Freeze in freezer safe containers.
To Reheat: Defrost. Heat one side of grill to high heat and the other to medium. Rub grill w/ cut potato to prevent
sticking. Grill pork over high heat for 3 mins, turning pork on all sides. Next, place pork over medium heat; grill 15 mins
turning pork occasionally. Baste with 3 TBSP of BBQ sauce mixture. Grill 5 more minutes or until thermometer says 160.
Place pork on platter, brush w/ remaining BBQ mixture, cover w/ foil; let stand 5 mins.