Coffee-Chipotle rubbed Pulled Pork on home made Jalapeno Cheddar Rolls! Super yum!!! This is the fabulous creation with which I stuffed my tasty Jalapeno Cheddar Rolls that I was all a flutter about earlier this week. I certainly was pleased with those rolls and the addition of the pork barbecue elevated this sandwich to legendary status in my house! Once I had all of that tender, spicy pulled pork piled high on my roll, I drizzled a Chipotle Barbecue Sauce over the top. Let me tell you folks, it was BBQ Heaven! Truly stunning, if I must say so myself, though I really needn’t bother because the friends I served it to did manage to sing its praises as they gobbled it up.
The husband and I love a good pulled pork sandwich, preferably with a North Carolina style BBQ sauce (vinegar based). I had never actually tried to make this favourite dish of ours at home, preferring to leave all that hard work to the certified pit-masters. However, I thought perhaps I should attempt to raise my Southern cred a bit. I mean what self-respecting Southern cook can’t handle whipping up a little pulled pork?! So I started looking for a good recipe. I looked at lots of recipes and was definitely intrigued, especially by those that directed you to cook the pork submerged in root beer. (I love root beer!) But they almost always called for cooking it up in a slow cooker or crock pot, neither of which I own. (how is that possible?) Then I came across this recipe from Tracey at Tracey’s Culinary Adventures, which called for simply cooking the pork in your oven. For a long time, mind you, but no special equipment was necessary. The other interesting thing about the recipe was that all you added to the pan besides your coffee-chipotle rubbed pork butt was a bit of olive oil. What no root beer?!! I was afraid this pork was going to be tough and dry as old shoe leather. But Tracey has never steered me wrong with one of her posted recipes, so I popped that seasoned pork into the oven in the morning and by the time folks showed up that evening, dinner was ready to be served. And the house smelled amazing!
You can toss this pulled pork with some of the Chipotle BBQ sauce prior to serving if you wish. But I knew I had some dedicated North Carolina style BBQ fans coming over. So I served this spicy pulled pork “naked” and provided both the Chipotle BBQ sauce as well as some good old North Carolina sauce on the side. (Along with coleslaw, which I love to put on my BBQ sandwiches.) Turns out the Chipotle BBQ sauce was quite tangy, so much so that even the North Carolina diehards were eating it up. So overall, this recipe was easy to prepare, very easy to cook and really delicious! The only drawback was that we had very few leftovers! ( note to self: invite fewer folks next time I make this or get a much larger cut of pork)
Coffee-Chipotle Pulled Pork
Recipe very slightly adapted from: Tracey’s Culinary Adventures
Yield: about 12 servings (kind of depends on how much meat you pile on your roll!)
- 4 lb. boneless pork butt
- canola oil
- 1/4 cup packed light brown sugar
- 2 tablespoons black pepper
- 2 tablespoons finely ground dark coffee
- 2 tablespoons paprika
- 2 tablespoons cayenne pepper
- 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 Tablespoons adobo sauce from can
- 1 Tablespoon cayenne pepper
- 2 teaspoons Worcestershire sauce
- 1/4 cup lime juice
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 pureed mine because I had an onion-hater coming for dinner and was attempting to hide the offending vegetables presence.) 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. Or serve meat naked with sauce choices on the side.