Coffee-Infused Southern Style Pulled Pork

If your mouth is not already watering from looking at the photo of this Coffee-Infused Southern Style Pulled Pork, just wait until you get a sniff of it. Options are available in the method used for preparing this delicious dish; choose the oven cooking method or the slow cooker method. Both options are great it just depends on your personal preference. In this recipe the meat is actually cooking in the brewed coffee rather than rubbing the meat with the coffee grounds and then cooking it. Enjoy your Sasquatch version of this Coffee-Infused Southern Style Pulled Pork recipe below.

Directions

OVEN METHOD

1. 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.
2. 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.
3. 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 barbecue sauce. Season to taste with salt and pepper.

SLOW COOKER METHOD

1. 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.
2. 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 barbecue sauce. Season to taste with salt and pepper.