Bring out the slow cooker if you have a yearning for a tasty BBQ sandwich, and you’ll be eating well in no time!
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 30 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (5 pound) pork shoulder roast
- 5 large cloves garlic, thinly sliced
- 2 cups strong brewed coffee
- 1 large onion, diced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon red pepper flakes
- salt and ground black pepper to taste
- 1 (16 ounce) bottle barbeque sauce
- 12 sandwich buns, split and toasted
Instructions
- Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
- Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
- Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
- Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
- Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 750 mg |
| Sugars | 11 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This was delicious! I followed the recipe as written except for leaving out the red pepper flakes (my husband isn’t a fan of spicy foods). Definitely keep the cooking liquid so you can add as much or as little as you like. I will be making this again!
Made it. Like the flavor from the coffee. Need to adjust my bbq sauce. I kept all the liquid to mix with the sauce and I am glad I did.
I love pulled pork and I use varying recipes. This is one of the easier ones and it relies on using your favorite BBQ sauce on the meat in the end, it will not make its own. Having said that, it produces a great flavor in the meat itself and I would strongly advise to keep quite a bit of the juices after cooking, so you can mix them in with your favorite BBQ sauce, thus keeping some of the original distinctive flavor in the dish. We usually have pulled pork not on buns but with mashed potato and therefore enjoy a good amount of sauce. I ended up using almost half the juices and didn’t regret it, the coffee adds a very special something. I used some bacon-flavored BBQ sauce as well as some chipotle seasoning to round it off and give it a kick. Will certainly make this again!
Sandwiches turned out great. I’ll be making this again – followed the recipe as written.
Really good… next time I will not save only 1/2c of the juices.. it needed more juice and sauce