Coffee Pulled Pork

by Lawrence Heath July 15, 2013 4 Comments

I have been trying a few new ideas with my Pulled Pork recipes by building more depth in the layers of flavor provided by the wood, the rub,the liquid injection blend and the final layer of flavor from a finishing sauce. The fire of coals on this cook came from cowboy brand of lump charcoal with the addition of a small stick of hickory for my assorted wood pile. Coal-Fire-with-Log On the rub, I went with the basic structure from Steven Raichlen's classic book How to Grill with a just a few changes. The main addition was freshly grinding the whole spices with whole coffee beans. I could tell just from the rich smell, change to the texture of the touch and darker color in the rub that this would be a great batch of Que. On one of the roast I added ground dried apple to make it an apple coffee pulled pork. [amd-zlrecipe-recipe:1]     Four-roast-started After about 12 hours of roasting and reaching about 192 degrees in temperature the color changed from light brownish red to a deep almost chocolate coffee mocha with an aroma which seem to float on a faint fog of hickory smoke through the neighborhood. Blackened-Roast After letting the pork cool a little, I pulled it by hand and added 3/4 of a cup of Carolina style vinegar sauce to each roast before storing in zip lock bags in the freezer.


Lawrence Heath
Lawrence Heath

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4 Responses

Tammy
Tammy

January 14, 2016

It WAS delicious!!!

Stephanie
Stephanie

January 14, 2016

Wow, this is making me hungry! Looks delish! Well done (or should I say, medium-well done?). :)

Cliff
Cliff

January 14, 2016

Really enjoyed reading and embracing your approach to backyard grilling using various choices of wood+smoke wrapped around and into choice of meat with unique rub/spices slow cooked to perfection. The rub process+imagination sparked my desire to fire up my cooker this week-end turning a new corner with ultimate expectations. Keep shooting those close-up pictures and sharing your grilling marvels.

Michael Hutchinson
Michael Hutchinson

January 14, 2016

This is really nice, Lawrence. I can smell it cooking right off the page.

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