Pulled Pork BBQ Sandwich w/Java Joe BBQ Sauce

 

Ingredients:

6 lb Pork Butt 1 Tbsp salt 1 tsp black pepper 1 cup Vinegar Barbecue Sauce (recipe follows) 2 cups Java Joe Barbecue Sauce (recipe follows) 8 sandwich buns, split and toasted Coleslaw (recipe follows)

Directions:

Preheat grill to medium low; leave one burner off. (If using a charcoal grill, build a fire and let it burn sown until the coals are glowing red with a heavy coat of white ash)

Season the pork butt with salt and pepper. Grill, covered, over indirect heat, turning every 15 minutes, until meat is completely cooked and very tender, 2-1/2 to 3 hours. Baste with the Vinegar Barbecue sauce as needed to keep the meat moist.

Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds (This can be done up to 2 days ahead)

Combine the pulled pork with the Java Joe Barbecue Sauce in a large pan over medium heat. Heat, stirring until meat is very hot about 10 minutes. Serve on toasted buns with coleslaw.

 

Vinegar Barbecue Sauce

Makes 4 cups

 

1-2/3 cup ketchup

½ cup white vinegar

¼ cup water

¼ cup brown sugar

2 tbsp Worcestershire sauce

4 tsp paprika

4 tsp chili powder

4 tsp dry mustard

1 tsp salt

¾ tsp cayenne pepper

Combine all ingredients. Whisk until thoroughly mixed. Serve immediately or store in refrigerator for up to 3 weeks.

 

Java Joe Barbecue Sauce:

Makes 4 cups

 

2 tbsp vegetable oil

1 yellow onion, diced

2 tbsp garlic, minced

¼ cup chili powder

1 tbsp jalapeno, minced (or to taste)

1 cup tomato paste

1 cup brewed coffee

1 cup Worcestershire sauce         

½ cup apple cider vinegar

½ cup lightly packed brown sugar

½ cup apple cider or apple juice

 

Heat the vegetable oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chili powder and jalapeno, sauté for 1 minute. Add the tomato paste and cook, stirring constantly, for 2 minutes.

Add all the remaining ingredients and simmer, stirring occasionally, for 10-15 minutes. Can be used immediately, or let cooled to room temperature before storing in the refrigerator for up to 1 month.

 

Coleslaw:

Makes 8 servings

 

6 tbsp sour cream

6 tbsp mayonnaise

3 tbsp cider vinegar

2-1/2 tsp dry mustard

3 tbsp sugar

1-1/2 tsp celery seeds

1-1/2 tsp Tabasco sauce

salt and pepper to taste

5 cups shredded green cabbage

1 cup grated or shredded carrots

 

Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and Tabasco in a large bowl until smooth. Season the mixture with salt and pepper to taste.

Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.

 

Yields

8 servings