If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Inspired by a jar of Tommy's coffee rub which I brought back from Texas, I conjured up a spicy, earthy mix of coffee and some of my favourite flavourings.
The mix is great for marinades and in sauces - Kitchen Butterfly
Makes 1 portion of rub
- 3 tablespoons dark brown sugar
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons finely ground coffee
- 2 teaspoons ground cardamom
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon cayenne or ancho chile powder
- 1kg pork shoulder
- 2 - 3 tablespoons ketchup
- Tabasco sauce, to taste
- Combine the sugar, salt, coffee, cardamom, garlic, onion and cayenne powder.
- Set 1/2 of the rub aside and rub the other half all over the pork. If its not sufficient, add some more.
- Put in a bag and leave to marinade in the refrigerator for at least 6 hours, but no longer than 24.
- After marinating, rinse the shoulder of pork and then place in a baking pan and roast at 130 degrees centigrade, basting every hour with the rendered juices. It should be ready after 4 - 5 hours.
- 20 minutes before the end of cooking, make a paste with 1 teaspoon of the coffee rub, mixed with 2 tablespoons of hot water. Add the ketchup and season with tabasco sauce - use that as a baste over the pork.
- Let finish cooking and then remove from the oven. Let cool and then shred with two forks. Use as tortilla or taco fillings.
- This recipe was entered in the contest for Your Best Recipe with Coffee
Jam is a Liquid
And other things to keep in mind when traveling with food.
Do not pack these foods in your carry-on.
Shop our Father's Day collection.
Let's get chopping.
Macerated strawberries, with a twist.
This is poppin'.