1 Cup Of Coffee Pork Roast Recipes

1 CUP OF COFFEE PORK ROAST

Steps:

• Preheat oven to 300 degrees F. In a large skillet add oil and heat until hot. Place roast in skillet and sear on both sides.
• Using a large roasting pan add one onion and remaining ingredients. Transfer browned roast to roasting pan and top with the second onion.
• Cover and bake for 3 1/2 to 4 hours basting the roast every hour with juices. If liquids begin to boil away add more coffee or soy sauce as needed. Pan juices can be used to make gravy but do not add salt.

COFFEE AND COLA PORK LOIN

Steps:

• Preheat your oven to 350 degrees F.
• Combine 1 cup of warm water with the vinegar, sugar and salt in a medium bowl, whisking until the sugar and salt are dissolved. Transfer to a large resealable gallon-sized plastic bag. Add 1 cup of cold water and the pork loin, seal, and refrigerate overnight.
• Pulse the coffee, brown sugar, peppercorns, star anise and cinnamon stick in a coffee or spice grinder until they become a fine powder. Remove the pork loin from the brine and pat dry with paper towels. Rub with the spice mix, transfer the pork to a baking sheet and set it aside at room temperature.
• In a large skillet melt the butter with the oil over medium-high heat. Add the pork loin and brown for 5 minutes, turning to brown all sides. Transfer the pork to a baking sheet and roast until the temperature reads 160 degrees F on an instant-read thermometer, about 1 hour. Remove the roast from the oven, cover loosely with aluminum foil, and let it rest for 10 minutes before slicing.
• In a medium saucepan over medium heat, cook the diced bacon until crispy. Remove any excess fat from the pan and add the demi-glace, red wine, cola, pineapple juice and pineapple tidbits. Bring back to a simmer over medium-high heat for 10 minutes, until the sauce has reduced by half. Slice the pork loin and serve with the sauce on the side.

ROAST BEEF WITH COFFEE

Steps:

• Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
• Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
• Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
• When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

COFFEE-BRAISED PULLED PORK SANDWICHES

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.

SLOW-COOKED COFFEE POT ROAST

Steps:

• Place half of the onions in a 5-qt. slow cooker. Top with garlic and half of the beef. Top with remaining onion and beef. Combine coffee and soy sauce; pour over beef. Cover and cook on low until meat is tender, 9-10 hours. , Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on high until gravy is thickened, 30 minutes.

COFFEE-CRUSTED PORK LOIN

Steps:

• Heat oven to 425°F. In small bowl, mix coffee, brown sugar, 2 teaspoons of the salt, the pepper and garlic powder. Rub coffee mixture on all sides of pork, coating completely. Wrap tightly in plastic wrap; let stand at least 10 minutes or refrigerate up to 2 hours to absorb flavors.
• Spray shallow roasting pan or broiler pan with cooking spray. Place pork, fat side up, in pan. In medium bowl, toss carrots, garlic and onion with oil. Sprinkle with remaining 1 teaspoon salt. Arrange vegetables around pork in pan.
• Roast 40 to 50 minutes or until meat thermometer inserted into center of pork reads 145°F. Place pork on serving platter. Cover with foil and let stand 3 minutes before slicing. Stir adobo sauce into pan drippings, tossing with roasted vegetables. Spoon vegetables and sauce onto platter around pork.

MY COFFEE-MARINATED POT ROAST

Steps:

• FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
• Flour roast and heat in oil just til sides are brown.
• Place in large pan.
• Put cut carrots, potatoes, onions and celery around roast.
• Pour marinade over roast and vegs., reserving 1 cup.
• Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
• bake at 325 for 2 1/2 - 3 hours. YUM!
• May serve with mashed potatoes, green beans, or salad.