Name: Coffee-Braised Pulled Pork Sandwiches
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coffee-Braised Pulled Pork Sandwiches

1. 1 boneless pork shoulder butt roast (3 to 3-1/2 pounds) -

2. 1/3 cup ground coffee beans -

3. 1/2 teaspoon salt -

4. 1/2 teaspoon pepper -

5. 2 tablespoons canola oil -

6. 2 celery ribs, chopped -

7. 1 large carrot, chopped -

8. 1 medium onion, chopped -

9. 2 cups chicken stock -

10. 1-1/2 cups strong brewed coffee -

11. 2 tablespoons minced fresh parsley -

12. 1 teaspoon coriander seeds -

13. 1 teaspoon ground cumin -

14. 1 teaspoon whole peppercorns, crushed -

15. 1 cinnamon stick (3 inches) -

16. 1 bay leaf -

17. 10 hoagie or kaiser buns, split -

18. 10 slices pepper jack cheese -

How to cook deliciously - Coffee-Braised Pulled Pork Sandwiches

1. Stage

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.

2. Stage

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.

3. Stage

Cover and cook on low until meat is tender, 8-10 hours. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf.

4. Stage

Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.