Coffee Pulled Pork

Less "pulled" and a bit more "chunks"

I had a large pork butt (7 pounds) that I made in the slow cooker the other day, and now I have lots of leftovers! I found this particular rub and spice blend tasty and easy, which I modified from this Paleo/Gluten Free Blog. I thought the pork was good as is, and also with the addition of some bbq sauce. It doesn't need much - I had some fancy bbq sauce in the fridge that I bought at the co-op a year ago, and I just gave a pour atop my re-heating meat. The bbq flavor was especially festive with homemade coleslaw.

Coffee Pulled Pork

2.5-3 lbs. boneless pork butt
1.5 T finely ground coffee (I used decaf!)
1 T chili powder 

2 teaspoons fine sea salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon mustard powder

2-3 cloves fresh garlic, sliced or minced
1/2 teaspoon cinnamon
1 teaspoon red pepper flakes 

1. (I have never done this step that is often recommended for cooking pork butt, but my roast was so large this time, I wish I would have!) Slice off the thick slab of fat (known as the fat cap) along one side of the pork butt. Place the whole butt into the slow cooker insert.

2. Mix together all the spices and rub all over the meat, making sure to cover both ends and get into the nooks and crannies. You might think you don't need all of the rub but keep massaging it all over the meat until it's all used.

3. Set your slow cooker to high for 5 hours or low for 9.

4. You can shred the meat one of two ways. You can shred it directly in the slow cooker with two forks. But when you transfer it to a serving bowl or container, you probably won't need all of the sauce. Leave about half behind. Stir to blend the meat with the liquid, taste, and add more liquid if you think it needs it. If you want to serve directly from the slow cooker, leave as is. The liquid will help keep it moist. Or you can transfer the meat to a bowl, shred it with two forks, and stir in about half the liquid. Taste the meat and add more liquid if it's a bit too dry, no more than 2 tablespoons at a time.

Optional step: if you want crispy bits of meat, spread the shredded pork out onto a baking sheet. Broil for 5-8 minutes, or until some parts are crisp.

Serve is as, with Tequila Pineapple Barbecue Sauce, or sauce of your choice. 

Here it is slightly more pulled, with some bbq sauce mixed in

Pork Shanks with Sauerkraut

Well, I still have 5 quarts of sauerkraut to eat before making this year's batch. After this recipe, I am down to 4 - and this was a really tasty way to use some up. I have never cooked pork shanks before, and had a couple of packages from the 1/2 pig purchase this winter. The kraut and shanks paired perfectly for a German style crock pot meal.

I found a recipe from an internet search, and modified it a bit to be in line with my dietary needs and to go in a crock pot. It turned out delicious! Not at all sweet tasting, and super tender.

Pork Shank with Sauerkraut
3-4 lbs pork shanks
salt and fresh ground pepper to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 quart sauerkraut
1/2 tsp black pepper
1/4 tsp ground allspice
1 bay leaf
1 T stone ground mustard
4 oz apple cider

Season shanks with salt and pepper, set aside. In large Dutch oven or pot sauté bacon to render fat, stir in onion and cook and stir until onion is tender but not brown; push to one side of pan. Add shanks and brown on all sides, about 15 minutes, turning occasionally. Meanwhile, in large bowl stir together drained sauerkraut and remaining ingredients. Remove shanks, place sauerkraut mixture on bottom of pan, return shanks on top of kraut, drizzle beer over all. Cover and place in 350 degrees F. oven for 2-2 1/2 hours, until shanks are very tender. - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf

1. In a large dutch oven or heavy pot, saute bacon on medium heat to render the fat, add onions and continue to saute until onions become translucent but not brown. While the bacon cooks, season pork shanks with a good amount of pepper and just a bit of salt (go light because the kraut will provide the salt to the final dish).

2. Move onions and bacon to crock pot, making sure the bottom of the pot still has some fat to brown the pork shanks. Place pork shanks in pot from onions/bacon and brown on all sides - I became a bit impatient and just browned on 2 sides and it seemed fine. I'm perpetually questioning the merits of browning meat when making stew or crock pot dishes - I just can't tell if it makes a big difference. Anyway, brown as you will. While that is happening put kraut plus any juices, and spices and mustard in the crock pot with the onions and bacon.
3. When shanks are browned to your liking, set them atop the kraut pile. There will be little bits of meat and such on the bottom of your dutch oven/pot, so pour in your cider to deglaze. Stir it around a bit to loosen all the good bits, and then pour it all over the meat in the crock pot.  Set your crock pot to cook for 6-8 hours and go about your day. Return to delicious German style kraut and pork.

Pull the pork off the bones (or just nibble them off as you go) and scoop it all in a bowl together: pork, bacon-y onions, and kraut. Serve with a sliced cucumber salad (you know the kind, with mayo and onions and dill).

2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf

2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf

2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf

2 pork shanks, fresh, about 3-4 pounds total
Salt and freshly ground black pepper, to taste
4 slices bacon, diced
1 large onion, peeled and sliced
1 32-oz package sauerkraut, refrigerated, rinsed and drained well
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground allspice
1 bay leaf
2 teaspoons Dijon-style mustard
2 tablespoons brown sugar
4 ounces beer , room temperature - See more at: http://www.porkbeinspired.com/RecipeDetail/1760/Fresh_Pork_Shank_German-Style.aspx#sthash.TN6t51ug.dpuf

slow cooker buffalo chicken

Ok bloggies, this one showcases my trashy side. But with my crock pot only recently returned from a two-year hiatus at a friend's house, I had to do something. And nothing says trashy like a crock pot and buffalo chicken. The sandwiches were pretty tasty and, for you meat eaters, made largely from stuff you probably have in the pantry.

1 T olive oil
1lb chicken thighs, cut into 1/1/2" pieces
1lb chicken breasts, cut into 1/1/2" pieces
1 onion, diced small
3 garlic cloves
1 red bell pepper
1 can crushed tomatoes
1/4 cup hot sauce
3 T Worcestershire sauce
3 T yellow mustard
1 T molasses

1.) Brown the chicken thighs, then breasts (5 min). Transfer to crock pot.
2.) In the skillet, add onion, garlic, bell pepper and cook until soft. Add 1/4 c water and scrape up all the yummy brown stuff. Put it in the crock pot.
3.) Add tomatoes, hot sauce, mustard, Worcestershire sauce and molasses to the crock pot. Cover and cook on high until chicken is tender (about 4 hrs). Shred chicken (Martha suggests using a potato masher. Absent one of these fine tools, I used two forks) and slop it on a bun.
4.) Eat it with a salad if you're feeling fancy.