Coffee Pulled Pork Sandwich with Jalapeño Slaw

Name: Coffee Pulled Pork Sandwich with Jalapeño Slaw
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1/2 cup brown sugar; 1/4 cup black pepper; 1/4 cup finely ground coffee; 1/4 cup paprika; 2 tbsp salt; 2 tsp garlic powder; 2 tsp cinnamon; 2 tsp cumin; 14oz beef broth; ¼ cup brewed coffee, cooled; 4lb pork butt or shoulder; 4 cups shredded red cabbage; 1/3 cup mayonnaise; 4 tbsp lime juice; 1 tbsp apple cider vinegar; 2 tbsp chopped cilantro; 2 jalapeños, seeded and diced; 1 tbsp garlic powder; 1/2 cup pickled jalapeños; 10 hamburger buns; bbq sauce, optional

8 steps

Prep:15minCook:7h

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.

Updated at: Fri, 11 Oct 2024 15:36:11 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories589.7 kcal (29%)

Total Fat29.6 g (42%)

Carbs44.2 g (17%)

Sugars13.9 g (15%)

Protein36.5 g (73%)

Sodium2041.1 mg (102%)

Fiber5.9 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

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.

brown sugar½ cup

black pepper¼ cup

coffee¼ cup

paprika¼ cup

salt2 Tbsp

garlic powder2 tsp

cumin2 tsp

cinnamon2 tsp

pork butt4 lb

coffee¼ cup

beef broth14 oz

Step 2

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

Slow CookerLow

Step 3

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

mayonnaise⅓ cup

lime juice4 Tbsp

apple cider vinegar1 Tbsp

garlic powder1 Tbsp

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.

shredded red cabbage4 cups

jalapeños2

cilantro2 Tbsp

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!