Coffee Pulled Pork

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.

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]

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.

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.

Comments will be approved before showing up.

Also in Blog

Carolina Mountain Trout with White Wine Brown Sauce

A few months back, in cooler spring weather, I spent a long weekend camping and fishing in the mountains near the Chattooga River, bordering SC and GA with a few friends. Upon arrival, we set up camp, looked over maps of prospective mountain streams, and talked by the campfire about the possible entry points to the river for our outing the next morning.

Continue Reading →

3-2-1 Flank Steak

1 Comment

When cooked on high heat to medium-rare, flank steak can be a lean lower fat succulent dish with a smoky wood-fired taste but great care must be taken not to overcook.

Continue Reading →

Moonshine Brine Pork Chops

Last Saturday I enjoyed grilling for one of my favorite family gatherings, a birthday party, and grilled Moonshine Brine Pork Chops by request to go with cooked vegetables and salad prepared by my wife. Give Moonshine Brine Pork Chops a test drive and you will be in for a treat. The loin cuts are where we get pork chops from the pig and the filet mignon from beef. This cut from high on the back of the pig is also the source for the phrase “living a little higher on hog” in contrast to the cheaper cuts like Boston butt, picnic ham and bacon found a little lower on the animal.

Continue Reading →