Coffee-Infused Southern Style Pulled Pork

INGREDIENTS:

  • 2 teaspoons Crisco® Pure Vegetable Oil
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup brewed Organo Gold Black Coffee
  • 1 (18 oz.) bottle prepared hickory smoked barbecue sauce, divided
  • 4 to 5 pounds pork butt roast

DIRECTIONS:

  1. OVEN METHOD
  2. HEAT oven to 350° F. Heat oil in Dutch oven, sautéing onion and green pepper until softened. Combine vegetables, coffee and 1/2 a bottle of barbecue sauce in a medium mixing bowl.
  1. RINSE and pat dry the roast. Brown meat on all sides in drippings remaining in Dutch oven. Pour barbecue mixture over meat in pan. Cover; roast 30 minutes per pound or until meat is tender enough to shred with a fork, about 2 to 3 hours.
  2. REMOVE pork from pan. Strain out vegetables from pan juices; discard. Skim fat from pan juices. if desired. Combine 1 cup of meat juices to remaining barbecue sauce; discard remaining juices. Shred pork with two forks. Combine pork with remaining barbecue sauce. Season to taste with salt and pepper.
  3. SLOW COOKER METHOD
  4. COAT inside of slow cooker with no-stick cooking spray. Sauté vegetables, mix barbecue sauce mixture and brown roast as described above. Place browned roast into prepared slow cooker. Cover with barbecue mixture. Cook on HIGH 5 to 6 hours or 8 hours on LOW, until meat is fork tender.
  5. REMOVE pork from cooker. Strain out vegetables from pan juices; discard. Skim fat from pan juices. if desired. Combine 1 cup of meat juices to remaining barbecue sauce; discard remaining juices. Shred pork with two forks. Combine pork with remaining barbecue sauce. Season to taste with salt and pepper.
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