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 BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
AWESOME PULLED PORK BBQ
This is a pulled pork BBQ that is sure to please everyone's taste. Best to use a slow cooker!
Provided by Randy
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 10h30m
Yield 10
Number Of Ingredients 20
Steps:
- Place pork in a slow cooker and season to taste with garlic powder, poultry seasoning, salt, and pepper. Add quartered onion, apple, and 3 celery stalks. Pour chicken broth into slow cooker.
- Cook on Low until very tender, about 8 hours. Transfer pork to a large platter and discard juice and vegetables. Shred pork with a fork and return to the slow cooker.
- Prepare barbecue sauce while pork is cooking. Melt butter in a large saucepan or small Dutch oven over medium heat; cook and stir 2 cups celery and 1 1/2 cups onion until onion is translucent, about 5 minutes. Add ketchup, water, vinegar, brown sugar, Worcestershire sauce, mustard, liquid smoke, and 1 tablespoon garlic powder; mix. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened, about 10 minutes. Pour barbecue sauce over shredded pork.
- Continue cooking pork on Low heat until flavors combine, about 2 hours.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 44.2 g, Cholesterol 131.5 mg, Fat 23.5 g, Fiber 2 g, Protein 41.4 g, SaturatedFat 10.7 g, Sodium 1513.8 mg, Sugar 37.4 g
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
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.
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