Chipotle-Coffee Spice Rub:
1/2 cup brown sugar
1/4 cup black pepper
1/4 cup of finely ground dark coffee
1/4 cup paprika
2 tbsp salt
1 tbsp chipotle powder
2 tsp granulated garlic
2 tsp of cinnamon
2 tsp cumin
2 tsp allspice
Mix all spices until no lumps remain. You might not use all the rub, so have a container at the ready for the leftovers.
4 cups red or green cabbage, shredded
4 tbsp cilantro
2 jalapenos, halved lengthwise, seeded and sliced julienned
1/3 cup of mayonnaise
4 tbsp lime juice
2 tbsp green onions, sliced thin
1 tbsp rice wine vinegar (you can use apple cider vinegar, too)
1 cloves garlic pressed or minced
Mix cabbage, cilantro and julienned jalapenos. Whisk the mayo, lime, vinegar, green onion and garlic until smooth. Toss with the slaw and let it chill in the fridge for 30 minutes (at least).
1 4-pound bone-in pork shoulder
1 1/2 cups favourite barbecue sauce
Chipotle-Coffee rub (recipe to follow)
Cilantro-Jalapeno Slaw (recipe to follow)
sesame buns, toasted
Preheat oven to 250.
Coat the pork shoulder on all sides with the rub. Drizzle a large roasting pan with 1 tbsp of vegetable oil and place the roast in. Pop in the oven, uncovered, for 7-8 hours.
Remove from the oven and let sit at room temperature for 30 minutes. Using a fork, start shredding the pork. You might need to use a knife to slice through the spice bark, but once you’re through, the meat literally falls right out of it’s crust. Take a little of the bark, chop it up and toss it into the pulled pork mixture for some extra spiced-up flavour. Toss with 1 cup of the barbecue sauce and serve extra on the side for those who want more.
Spoon a generous amount of the pork onto the toasted buns and top with coleslaw. And don’t forget to serve with a very cold beer!