Coffee-Chipotle Pulled Pork

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    When my brother decided he was coming to visit and staying for dinner I told him to let me know what he wanted, I would make anything.  After a week of talking it over with his girlfriend he decided on coffee-chipotle pulled pork.  I was thrilled by his choice as I’ve have this on my “to make” list for several months.

     My brother was thrilled by the results of the pork.  It was tender and juicy with just a slight taste of coffee.  The chipotle was easy to discern in the pork and the sauce.  I served it over top of cheesy grits which was the perfect accompaniment to this sweet and spicy dish.

Coffee-Chipotle Pulled Pork  (adapted from Sunny Side Up in San Diego)
3 lb. boneless pork roast
1 c. water

For the coffee-chipotle rub:

1/4 c. brown sugar

1 T. black pepper
1/8 c. finely ground dark coffee
2 T. paprika
1 T. kosher salt
1 chipotle pepper, minced
2 t. garlic powder
1/2 t. cinnamon
1 t. cumin

For the chipotle BBQ sauce:
1 t. olive oil
1/2 onion, chopped
4 garlic cloves, minced
1 1/2 c. ketchup
1/8 c. yellow mustard
1/3 c. honey
1/4 c. brown sugar

3 canned chipotle peppers in adobe (not full cans, just 3 peppers)

1/4 c. white vinegar

2.  Add 1 cup of water to the crock-pot and put the pork into the crock-pot.  Heat on low for 4 hours.

3.  Place all of the ingredients for the BBQ sauce in a food processor and process until smooth.  Add half of the sauce to the crock-pot making sure to mix the sauce with the water in the pot.  Make sure the top of the pork roast is completely covered in the sauce.  Continue cooking on low for an additional 4 hours.

5.  Serve with remaining BBQ sauce.