By Tracey
Coffee-Chipotle Pulled Pork
slightly adapted from Homesick Texan
Ingredients:
- 4 lb boneless pork butt
- canola oil (for cooking)
Coffee-Chipotle Rub
- 1/4 cup packed light brown sugar
- 2 tablespoons black pepper
- 2 tablespoons finely ground dark coffee (I used instant)
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 1/2 teaspoons chipotle powder
- 1/2 teaspoon garlic powder
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin
- 1 teaspoon allspice
Chipotle Barbecue Sauce
- 1 teaspoon canola oil
- 1/2 cup chopped yellow onion
- 4 garlic cloves, minced
- 2 cups ketchup
- 1/4 cup yellow mustard
- 1/4 cup molasses
- 1/4 cup brewed coffee
- 2 chipotle chiles in adobo, minced
- 2 teaspoons Worcestershire sauce
- 1/4 cup lime juice
Directions:
To make the rub: Stir all of the ingredients together in a small bowl. Massage the spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 8 hours. (You may have extra rub, save it in an airtight container for another time.)
To make the barbecue sauce: Add the oil to a medium saucepan set over medium heat. When shimmering, add the onion and cook, stirring occasionally, for about 10 minutes, or until translucent. Add the garlic and cook just until fragrant, about 30 seconds. Stir in all of the remaining ingredients, reduce the heat to low and cook for 30 minutes, stirring occasionally. If desired, you can puree the sauce to a smooth consistency (I didn’t bother). The barbecue sauce can be made ahead of time and stored in your refrigerator for a week.
Remove the pork from the refrigerator and let stand at room temperature about 30 minutes before you cook it. Preheat oven to 250 F.
Add 1 teaspoon of canola oil to a dutch oven, and place the pork in the pan, fat side up. Cook, uncovered, for about 8 hours (about 2 hours/lb if you want to use a bigger or smaller piece of meat), or until very tender.
Remove the pan from the oven and let stand for an hour. Transfer the meat to a cutting board, and use two forks to shred it. Toss with some of the barbecue sauce – how much is up to you. Serve with extra sauce if desired.
