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
Ingredients
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3 tablespoons dark brown sugar
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1 1/2 tablespoons kosher salt
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1 1/2 tablespoons finely ground coffee
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2 teaspoons ground cardamom
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2 teaspoons garlic powder
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2 teaspoons onion powder
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1/2 teaspoon cayenne or ancho chile powder
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1kg pork shoulder
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2 - 3 tablespoons ketchup
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Tabasco sauce, to taste
Directions
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Combine the sugar, salt, coffee, cardamom, garlic, onion and cayenne powder.
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Set 1/2 of the rub aside and rub the other half all over the pork. If its not sufficient, add some more.
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Put in a bag and leave to marinade in the refrigerator for at least 6 hours, but no longer than 24.
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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.
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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.
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Let finish cooking and then remove from the oven. Let cool and then shred with two forks. Use as tortilla or taco fillings.
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