COFFEE-BRAISED PULLED PORK SANDWICHES
Adding coffee to meat adds such a deep flavor. And this recipe is so easy-I put it in before work, and by the time we all get home, it's ready for us to dig in. -Jacquelynn Sanders, Burnsville, Minnesota
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain., Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast., Cover and cook on low for 8-10 hours or until meat is tender. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf., Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.
Nutrition Facts : Calories 458 calories, Fat 23g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
COFFEE BBQ PULLED PORK
Coffee BBQ Pulled Pork is a delicious, simple dinner. Smoked on a Traeger grill or made in your crockpot, it is paleo, whole30 and SO yummy!
Provided by The Clean Eating Couple
Categories Main Course
Time 6h5m
Number Of Ingredients 7
Steps:
- Turn your Traeger grill on to 250 with applewood chips. While grill is heating, whisk together Coffee BBQ rub.
- Trim the fat off the pork butt to help make it leaner. Generously coat the pork in the coffee BBQ rub on all sides.
- Place the pulled pork on the Traeger, and cook until internal temperature reaches about 205. (approximately 6 hours) Turn the pork every hour and be sure to toss the chips so that they don't get stuck.
- When internal temp reaches 205, remove the pork from the grill + allow it to rest for at least an hour.
- Pull the pork until it is shredded. Serve alongside veggies + corn bread.
- Whisk together Coffee BBQ rub. Trim the fat off the pork butt to help make it leaner. Generously coat the pork in the coffee BBQ rub on all sides.
- Place the pork in the crockpot with 1/3 cup of water. Cook on low for 6 hours.
- Remove the pork from the crockpot + Pull the pork until it is shredded. Serve alongside veggies + corn bread.
Nutrition Facts : ServingSize 5 oz (approximately, Calories 353 kcal, Protein 49 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 158 mg, Sodium 560 mg
PULLED PORK WITH A COFFEE RUB -- CROCKPOT
The crockpot makes easy work of pulled pork. This one features a coffee rub. Coffee, you say? The coffee adds a boost to the meaty flavor. After shredding the pork, it can be used in multiple ways. Serve in pork tacos, press a Cuban sandwich, add your favorite BBQ sauce, or even roll taquitoes. Note: Country pork ribs are thick meaty cuts with a bone, but are not spareribs. A pork butt would be a good substitute, but I find the country ribs make a smaller batch. ***I added no salt to the rub as the sauces contain enough for our family, but do add it if your family would miss it.
Provided by Susie D
Categories Pork
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Make rub and apply liberally to both sides of the country ribs.
- Place the onion slices in the bottom of the crockpot. Add the teaspoon of vinegar. Place seasoned country ribs on top. Add bay leaf.
- Cover and cook on high 3 hours. Check for tenderness. Continue cooking if need.
- Remove meat and onions. Shred the meat with two forks.
- Serve on buns for sandwiches by stirring in your favorite BBQ sauce, or use as is to make a pressed Cuban sandwich. The meat is also good to roll for taquitoes or makes tacos.
SLOW COOKER PULLED PORK
Steps:
- 1. In a medium saucepan, stir together the ketchup, bourbon, ¼ cup brown sugar, and ½ teaspoon smoked paprika. Bring to a boil, then reduce the heat to simmer for 10 minutes. 2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining ¼ cup brown sugar, 2 teaspoons smoked paprika, 1½ teaspoons salt, and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up. 3. Pour ¼ cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours. 4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.
CROCK POT PULLED PORK
I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product.
Provided by T. Woolfe
Categories Lunch/Snacks
Time P1DT12h
Yield 10-12 sammiches
Number Of Ingredients 11
Steps:
- Combine the rub spices and coat the shoulder.
- Bag the rubbed shoulder overnight in the fridge.
- Put Apple juice and vinegar in crock pot and add the shoulder and the rub that's stuck on it.
- Start the pot on high, turn down to med after an hour and a half.
- Cook for 12 hours total, 10 hours if your pot has no medium setting.
- Remove the shoulder and let rest for at least half an hour.
- Pull shoulder apart with a couple of forks.
- Place the pork on a cheap bun or Wonder bread with your favorite barbecue sauce and some slaw if you want to be traditional.
SLOW COOKER TEXAS PULLED PORK
Slow cooked, Texas-style pulled pork that is served on a buttered and toasted roll. My family's favorite.
Provided by cmccreight
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h15m
Yield 8
Number Of Ingredients 14
Steps:
- Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
- Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
- Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 45.5 g, Cholesterol 98.4 mg, Fat 23.2 g, Fiber 2.6 g, Protein 31.9 g, SaturatedFat 8.7 g, Sodium 802.7 mg, Sugar 17.1 g
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