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.
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.
SARGE'S EZ PULLED PORK BBQ
Too busy to cook? A slow cooker and a can of beef broth gets you started on this recipe. 'Low and slow' cooking gives you a roast that shreds with a fork. As an added bonus you get great stock for beef gravy as a by-product! Serve with your favorite BBQ sauce and plenty of coleslaw.
Provided by Sgt.Rock
Categories Main Dish Recipes Pork Pulled Pork
Time 8h10m
Yield 10
Number Of Ingredients 4
Steps:
- Cut roast in half. Rub each half with salt and pepper, and place in the slow cooker. Pour broth and coffee over the meat.
- Turn the slow cooker to Low, and cover. Cook for 6 to 8 hours, or until the roast is fork tender.
- Carefully remove the roast to a cutting board. Pull the meat off the bone with a fork. You may also chop it with a cleaver afterwards, if you like it really finely cut.
Nutrition Facts : Calories 269.7 calories, Cholesterol 85.3 mg, Fat 18.8 g, Protein 23.4 g, SaturatedFat 7 g, Sodium 196 mg
SLOW COOKER BBQ PULLED PORK
If you've spent any time on Pinterest or food blogs, you've likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. We received more than 150 very opinionated responses. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it's got layers of flavor and it's still mostly fuss-free. (You can find the pressure-cooker version of this recipe here.)
Provided by Margaux Laskey
Categories meat, sandwiches, main course
Time 10h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don't, no worries; proceed to Step 2.
- Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.
- Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.
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