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
- 1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
- 1/3 cup ground coffee beans
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 2 celery ribs, chopped
- 1 large carrot, chopped
- 1 medium onion, chopped
- 2 cups chicken stock
- 1-1/2 cups strong brewed coffee
- 2 tablespoons minced fresh parsley
- 1 teaspoon coriander seeds
- 1 teaspoon ground cumin
- 1 teaspoon whole peppercorns, crushed
- 1 cinnamon stick (3 inches)
- 1 bay leaf
- 10 hoagie or kaiser buns, split
- 10 slices pepper jack cheese
- 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. Yield: 10 servings.
Originally published as Coffee-Braised Pulled Pork Sandwiches in Taste of Home Christmas Annual Annual 2013, p82
Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.
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