Coffee Pulled Pork Sandwich with Jalapeño Slaw

Too busy to cook? This pulled pork barbecue recipe gives you time to multitask while a slow cooker does the cooking for you. "Low and slow" cooking gives you a roast that shreds with a fork. As an added bonus, you get great stock for gravy as a by-product! Serve with your favorite BBQ sauce and plenty of this jalapeño coleslaw.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place your pork in the slow cooker. Add your beef broth and coffee. Then season with brown sugar, black pepper, ground coffee, paprika, salt, garlic powder, cinnamon, and cumin.

Step 2

Cook on high for 4-5 hours or low for 7-8 hours until it easy shreds apart.

Step 3

In a bowl, add in your mayo, lime juice, apple cider vinegar, and garlic powder. Mix together.

Step 4

In another bowl, add your shredded cabbage and pour over your mayo mixture. Add the cilantro and jalapeños and toss to combine. Let this sit in the fridge for at least 30 minutes, but longer is better.

Step 5

When your pork is done, remove and place in a large bowl or serving container, keeping the liquid still in the slow cooker. Shred the pork with two forks.

Step 6

Pour 2 cups of the liquid over the shredded pork to keep it moist.

Step 7

To assemble your sandwich, grab a bun and toast the bottoms. Then add your pork, some slaw, (optional bbq sauce), top with a few pickled jalapeños and then the top bun. Repeat and enjoy!

Step 8

You can keep the extra liquid in a container to reuse when you need to reheat any leftover pulled pork.