Pulled pork with Gravity's coffee rub
Slow cooked pork with Gravity coffee rub as served at the Gravity Coffee stand at Taste Auckland 2012.
(You can click on ingredients to see more related recipes)
|1 tbsp||Cumin seeds|
|1 tbsp||Cardamom seeds|
|1 tbsp||Coriander seeds|
|1 tbsp||Turmeric powder|
|1 tbsp||Cayenne pepper|
|1 tbsp||Chilli powder|
|3 tbsp||Sea salt|
|5 tbsp||Brown sugar|
|7 tbsp||Gravity coffee, freshly ground|
|3 kg||Pork shoulders, bone in, skin off|
|1||Apple juice, or cider, enough to roast pork in a shallow bath|
- For the rub, toast the peppercorns, cumin seeds, cardamom seeds, coriander seeds, star anise, cinnamon stick and cloves until fragrant and lightly browned.
- Cool then grind in a spice mill.
- Add turmeric, cayenne pepper, chili powder, salt, brown sugar and coffee and mix thoroughly.
- Store in an airtight container.
Slow cooked pork
- Rub the pork shoulder inside and out with the Gravity coffee rub.
- Place in a roasting dish and pour in enough apple juice or cider to come 2cm up the pork.
- Slow roast for 9 hours at 135 degC.
- Baste every 2 hours and keep the liquied topped up during this process (you can add fresh citrus juice or water also).
- Remove from the oven and reserve the pan juices. Wrap the pork in foil and rest for an hour.
- To serve, make a simple coleslaw. 'Pull' the pork with 2 forks, mixing the dark crust and the gravy evenly through the meat.
- Stuff slider buns with pulled pork and coleslaw.