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So we’ve decided to go back down this lovely road called “pulled pork road” once again. We had a pork shoulder just hanging out in the freezer, so it was about that time. The problem with trying to feed two people with one pork butt (or pork shoulder — same thing) is that you will eat it for days, and then you will get sick of it and have to wait 2 months until you even set eyes on the darn stuff again. Don’t get me wrong, pulled pork is absolutely delicious, but just like anything else: too much is just too much sometimes. So anyway, we made these absolutely glorious pulled pork hot dogs over the weekend, and they are just as I describe: glorious. The pork shoulder is rubbed with a super delicious coffee spice rub. Slap that baby on a hot dog and top with coleslaw and you have yourself heaven in a hot dog bun. There are things to know before you start pulling (get it…pulling…pulled pork…HA! ok…) this recipe together so read ahead for more! You know you want to.
So my recipe app (see below towards the end of the post) didn’t LOVE the fact that I was trying to put over 30 ingredients into my ingredient list for the recipe. I don’t blame them. 30 ingredients sounds like a crap ton, and trust me…it is a lot. Don’t be scared though. These ingredients are mostly just spices and such. It looks like a lot, but it really isn’t. This recipe will most certainly NOT break the bank. The point of this whole shebang is: I couldn’t add the BBQ sauce recipe (that I soooo desperately wanted to add) into the recipe app at the end of the post. In the actual recipe below, I mentioned to just use 16 ounces of BBQ sauce (jared or homemade — it’s up to you), but if you would like to use the BBQ sauce I used for the pulled pork then here it is:
A Sweet Coffee BBQ Sauce (mmmmm…coffeeeeee)
Ingredients you will most certainly need:
1 tablespoon olive oil
1 small white onion, finely diced
1 cup strong coffee
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons dijon mustard
1/2 cup brown sugar, tightly packed
1/4 cup honey
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon chipotle chili powder
1/4 cup tomato paste
For the barbecue sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion and cook for 4-5 minutes or until the onion is tender. Add the coffee, ketchup, cider vinegar, dijon mustard, brown sugar and honey. Whisk the ingredients together until smooth. Season with salt, pepper and chipotle chili powder, then add the tomato paste and whisk to break up any clumps. Bring the BBQ sauce to a boil and then reduce the heat to a simmer. Simmer on low for 25-30 minutes. Transfer the BBQ sauce to a large bowl to cool slightly.
That’s really it! So you guys can either go ahead and use your own BBQ sauce or try this recipe on for size. I like this recipe because it has coffee in it and it really adds to the coffee flavor in the rub. Oh, and coffee just makes me smile…soooo…you know.
Just like every other Sunday, we ventured out to the beer store to stock up on “essentials.” This time we went with a Ska Brewing variety pack, and boy did it not disappoint. In that variety pack, was a delicious porter; and we used that porter to pair with these hot dogs. Porters are PERFECT for BBQ. They are rich, yet subtle and in this particular case: packed full of flavor. Ska Brewing’s Ten Pin Porter is soooo smooth and with it’s chocolatey, malty finish, it truly is the perfect pairing. Oh and Ska is located in Durango, CO which I ABSOLUTELY adore.
I hope everyone survived their Mondays! Have a great night!
Pulled pork and hot dogs come together in this full proof game day treat.
- 6 pounds pork shoulder roast
- 1/4 cup mustard
- 2 tablespoons finely ground coffee
- 1 tablespoon chipotle chili powder
- 1 tablespoon garlic powder
- 1 teaspoon ground cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 yellow onions, quartered
- 1 cup chicken broth
- 16 ounces BBQ sauce
- 12 ounces coleslaw, we used store-bought broccoli coleslaw mix
- 1 cup mayo
- 1/2 cup whole milk
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons honey
- 1 tablespoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon ground cayenne pepper
- 1/4 cup cilantro, chopped
- 12 hot dog buns
- 12 hot dogs, fully cooked
- 8 ounces queso fresco cheese, crumbled
- 1/4 cup cilantro, chopped
- For the pulled pork, preheat your slow cooker (4 hours on high or 6-8 hours on low). Brush the mustard onto the pork shoulder roast and set aside. In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper. Rub the spice mixture onto the mustard-coated pork generously and on all sides. Add the onions and chicken broth to the slow cooker and place the pork shoulder on top. Cook for 4-8 hours (depending on your slow cooker) or until the meat is tender and the pork is falling apart. Remove from the slow cooker and let rest for just a couple of minutes. Either with two forks or your fingers (be careful it''s hot!) pull or shred the meat. Add the pulled pork to a large bowl and add the BBQ sauce. Toss to evenly coat and set aside.
- To prepare the broccoli slaw, whisk together the mayo, milk, dijon mustard, vinegar, honey, salt, pepper, and cayenne pepper in a large bowl. Add the broccoli slaw and the cilantro and toss to evenly coat. Set aside until you are ready to use or refrigerate in an airtight container for a day or two.
- To prepare you hot dogs, place a layer of broccoli slaw on top of the bun and then top with the hot dog. Top the hot dog with BBQ pulled pork and then sprinkle queso fresco cheese and cilantro on top. Drizzle more BBQ sauce on top if you desire. Enjoy!
Hardware: * Slow Cooker * Sharp Knife * Cutting Board * Bowls * Whisk * Forks * Saucepan * Bowls (of all sizes) *