Millstone® Coffee-Infused Southern Style Pulled Pork

Ingredients

  • 2 teaspoons Crisco® Pure Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup brewed Millstone® Colombian Supremo Ground Coffee
  • 1 (18 oz.) bottle prepared hickory smoked barbecue sauce, divided
  • 4 to 5 pounds pork butt roast

Directions

OVEN METHOD
HEAT oven to 350°F. Heat oil in Dutch oven, sautéing onion and green pepper until softened. Combine vegetables, coffee and 1/2 a bottle of barbecue sauce in a medium mixing bowl.
RINSE and pat dry the roast. Brown meat on all sides in drippings remaining in Dutch oven. Pour barbecue mixture over meat in pan. Cover; roast 30 minutes per pound or until meat is tender enough to shred with a fork, about 2 to 3 hours.
REMOVE pork from pan. Strain out vegetables from pan juices; discard. Skim fat from pan juices. if desired. Combine 1 cup of meat juices to remaining barbecue sauce; discard remaining juices. Shred pork with two forks. Combine pork with barbecue sauce. Season to taste with salt and pepper.
SLOW COOKER METHOD
COAT inside of slow cooker with no-stick cooking spray. Sauté vegetables, mix barbecue sauce mixture and brown roast as described above. Place browned roast into prepared slow cooker. Cover with barbecue mixture. Cook on HIGH 5 to 6 hours or 8 hours on LOW, until meat is fork tender.
REMOVE pork from cooker. Strain out vegetables from pan juices; discard. Skim fat from pan juices. if desired. Combine 1 cup of meat juices to remaining barbecue sauce; discard remaining juices. Shred pork with two forks. Combine pork with barbecue sauce. Season to taste with salt and pepper.
Millstone® Coffee-Infused Southern Style Pulled Pork
Prep Time: 30 min Cook Time: 4 hr Ready in Time: 270 min Servings: 12 to 15 servings