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Door County Pulled PorkDoor County Pulled Pork

Door County Pulled Pork


By: Mike B. Hamden, CT - 2014 Recipe Contest Submission

“I make this in the winter when I can't use my smoker. The Door County coffee gives the dish a smoky and complex flavor.”

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

Featured ingredient: Lighthouse Blend Coffee Full-Pot Bag

  • 1/2 C. finely ground Door County Coffee Lighthouse Blend
  • 1 Tbsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. cayenne pepper
  • 1/4 C. sea salt
  • 1 Tbsp. ground pepper
  • 2 Tbsp. smoked paprika
  • 3/4 C. dark brown sugar
  • 5-8 pound pork butt
  • 1 large onion
  • 2 C. fresh brewed Door County Coffee Lighthouse Blend

Instructions:

  1. In a medium bowl, mix together ground Door County Coffee Lighthouse Blend, cumin, garlic powder, onion powder, chili powder, cayenne pepper, salt, ground pepper, smoked paprika and brown sugar.
  2. Set aside 1/4 cup of the mixed dry ingredients and rub the remaining mixture all over the pork. Cover and refrigerate at least 4 hours or overnight.
  3. Heat oven to 225 degrees.
  4. Peel and cut onion into 1/2" slices and in the bottom of a large pan.
  5. Place pork on top of onions with fat side up.
  6. Mix reserved dry rub mix into the fresh brewed coffee and pour into the bottom of the pan.
  7. Place into oven and cook for 4 1/2 hours, basting each 30 minutes with pan liquid.
  8. Remove from oven.
  9. Trim off excess fat and shred into a large bowl.
  10. Pour in 1 cup of pan liquid and mix well.
  11. Serve as is or in sandwich rolls.



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