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Sweet and spicy coffee brine for smoked pork roastSweet and spicy coffee brine for smoked pork roast

Sweet and spicy coffee brine for smoked pork roast


By: Kurt - Madison, WI - 2016 Recipe Contest

"I like to smoke meat and pork is one of my favorite. I like coffee flavor in foods like tiramisu and I thought I could do the same to a brine for a pork roast."



This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Breakfast Blend Coffee 10 oz. Bag Ground

  • 4 cups of Boiling water
  • 4 cups of hot Breakfast Blend coffee
  • 2/3 cup of kosher salt
  • 2/3 cup of brown sugar
  • 1 tbs of cyan pepper
  • 2 to 5 lb center cut pork roast

Instructions:

  1. Stir together ingredients. Let cool to room temperature.
  2. In a medium bowl place pork and brine over meat.
  3. Refrigerate for 12 hours or overnight. Pour off brine, rinse and pat dry.
  4. Smoke roast as directed ( I prefer cherry wood ) until internal temperature is 165 degrees F.
  5. Remove from smoker and cover for 15 minutes. Slice when ready to serve.