Coffee-Braised Pulled Pork Sandwiches
I love coffee with meat—it adds such a deep flavor, and leftovers make a great sandwich with pepper jack cheese and mayo. I also love that I can just assemble this before work, and by the time I get home, dinner is all ready!
—JACQUELYNN SANDERS BURNSVILLE, MN
PREP: 30 MIN. • COOK: 8 HOURS • MAKES: 10 SERVINGS
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
1. 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. 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. 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 the bay leaf.
4. Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.