summer has me (and i'm sure you) running all over the place. bopping from pool to pool, and yoga class to cake delivery is definitely taking a tole on my time at home. which has taken a tole on my cooking time. but busy times like these are when i start to crack into 'set it and forget it' recipes. and this is my absolute go to. even better, it easily feeds many people and is GREAT for parties. 

we like to serve the pulled pork in tacos, but you could easily slap some on top of a tasty salad or make up some sliders. have left overs? no problem. try a pulled pork omelette or pork breakfast nachos with some cheese, chips, pulled pork and pico de gallo. 

pulled pork
serves: 6-8
prep time: 8-12 hours
active time: 30 minutes
braising time: 8 hours
total time: 20 hours
ingredients: 1 4-6lb bone in pork butt or pork shoulder (same thing, multiple names, also sometimes called boston butt). 3 tbs salt (divided). 2 tbs fresh ground pepper (divided). 1 tsp paprika. 1 tsp cumin. 1 tsp chili powder. .5 tsp cayenne pepper. 2 tbs olive oi1 small brown onion, diced. 3 garlic cloves, smashed and roughly chopped. 1 15 oz can of pineapple chunks. .25 cup brown sugar. 2 bottles darker mexican beer (i used negro modelo). 1 chile de arbol. 1 quart chicken stock. dutch oven. baking sheet + wire rack that fits on top of it. 

start by combining 2 tbs of salt, half the garlic, cayenne, paprika, chili powder and cumin together. pat the pork dry and place it on a wire rack on top of a baking sheet. season the outside of the pork all over with the spice rub. place the pork in the fridge overnight, uncovered so it gets nice and dry. when you are ready to cook, turn your oven on to 230 degrees f. 

place the dutch oven on your stove and turn on the heat to medium high heat. add in the olive oil and when it is nice and hot and in the onions and garlic. saute until the onions are just starting to brown. 6-8 minutes. 

push the onions to the edges of the pot and add in your pork. sear each side of the pork until nicely browned. about 2 minutes a side. 

when the pork has been seared on all sides and has a nice browned exterior, pour in the beer, pineapple, chicken stock, chile de arbol and brown sugar. stir well, cover and place in the oven. cook low and slow for 8 hours. 

after 8 hours, remove the pork from the braising liquid. be careful, it will be so tender it may fall apart.

 using your tongs or some forks, gently shred the pork and remove the bone. drizzle a cup or so of some of the yummy braising liquid over the pork. devour as desired. 

pulled pork
serves: 6-8
prep time: 8-12 hours
active time: 30 minutes
braising time: 8 hours
total time: 20 hours
ingredients: 1 4-6lb bone in pork butt or pork shoulder (same thing, multiple names, also sometimes called boston butt). 3 tbs salt (divided). 2 tbs fresh ground pepper (divided). 1 tsp paprika. 1 tsp cumin. 1 tsp chili powder. .5 tsp cayenne pepper. 2 tbs olive oi1 small brown onion, diced. 3 garlic cloves, smashed and roughly chopped. 1 15 oz can of pineapple chunks. .25 cup brown sugar. 2 bottles darker mexican beer (i used negro modelo). 1 chile de arbol. 1 quart chicken stock. dutch oven. baking sheet + wire rack that fits on top of it.
start by combining 2 tbs of salt, half the garlic, cayenne, paprika, chili powder and cumin together. pat the pork dry and place it on a wire rack on top of a baking sheet. season the outside of the pork all over with the spice rub. place the pork in the fridge overnight, uncovered so it gets nice and dry. when you are ready to cook, turn your oven on to 230 degrees f. place the dutch oven on your stove and turn on the heat to medium high heat. add in the olive oil and when it is nice and hot and in the onions and garlic. saute until the onions are just starting to brown. 6-8 minutes. push the onions to the edges of the pot and add in your pork. sear each side of the pork until nicely browned. about 2 minutes a side. when the pork has been seared on all sides and has a nice browned exterior, pour in the beer, pineapple, chicken stock, chile de arbol and brown sugar. stir well, cover and place in the oven. cook low and slow for 8 hours. after 8 hours, remove the pork from the braising liquid. be careful, it will be so tender it may fall apart. using your tongs or some forks, gently shred the pork and remove the bone. drizzle a cup or so of some of the yummy braising liquid over the pork. devour as desired. 

today is the longest day of the year and with the fourth of july just two weeks away, barbecue season is officially in full swing. you have lots of choices during grilling season. everything from red meat, to fish, to veggies can be top notch when cooked over that flavor infusing flame. 

and i've got the perfect sauce for no matter what you are putting on the grill. this sauce is great on a coffee rubbed steak, as a marinade for shrimp or chicken or brushed over grilled peppers and onions. the sky is the limit. 

now, i know what you are thinking... 

i'm never going to make this sauce. i have a plethora of already made sauces available at any grocery store i go to. why would i go through all that effort when i have so many choices?

and that may be true. but there are some things that are just not comparable when you make them yourself. it's amazing how delicious something can be when it is fresh and hasn't been sitting on a shelf, pumped full of preservatives for an undetermined amount of time before you got to it.
but don't take my word for it. give it a try. you will not be disappointed. 

coffee bbq sauce
serves: 4 cups
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1.5 hours
ingredients: 2 large brown onions, diced. 7 garlic cloves, smashed and roughly chopped. 2 tbs olive oil. 1 tbs minced fresh oregano. 2 tbs cumin. 1 tsp cayenne. 2 cups ketchup. .75 cup brown sugar. .25 cup molasses. .25 cup white vinegar. 2.5 cups brewed coffee. 1.5 cup chicken stock. 1 tbs kosher salt. .5 tsp fresh ground pepper. and emersion blender, food processor or blender. 

start by heating your olive oil in a large pot over medium heat. when the oil is hot, add in the onions and garlic. cook until the onions are translucent. about 5-7 minutes. 

add in the oregano, cumin, cayenne and half the salt and pepper. stir well to combine and cook for an additional 1-2 minutes till everything starts to meld together. 

pour in the ketchup, the molasses and the brown sugar and stir until everything is well incorporated. 

pour in the coffee, vinegar, and chicken stock. season with the remaining salt and pepper. 

stir well till everything is combined and then bring the liquid to a boil. 

once the liquid boils, reduce the heat to a low heat. you want the liquid to gently simmer. let the liquid reduce by about half. 45 minutes to 1 hour. 

when the liquid has reduced, turn off the heat. allow the sauce to cool slightly. 

using the hand emersion blender, or working in batches with a food processor or blender, puree the sauce until it is smooth. 

serve as desired or store in the fridge for up to two weeks.

xo, a

coffee bbq sauce
serves: 4 cups
prep time: 10 minutes
active time: 20 minutes
inactive time: 1 hour
total time: 1.5 hours
ingredients: 2 large brown onions, diced. 7 garlic cloves, smashed and roughly chopped. 2 tbs olive oil. 1 tbs minced fresh oregano. 2 tbs cumin. 1 tsp cayenne. 2 cups ketchup. .75 cup brown sugar. .25 cup molasses. .25 cup white vinegar. 2.5 cups brewed coffee. 1.5 cup chicken stock. 1 tbs kosher salt. .5 tsp fresh ground pepper. and emersion blender, food processor or blender.
start by heating your olive oil in a large pot over medium heat. when the oil is hot, add in the onions and garlic. cook until the onions are translucent. about 5-7 minutes. add in the oregano, cumin, cayenne and half the salt and pepper. stir well to combine and cook for an additional 1-2 minutes till everything starts to meld together. pour in the ketchup, the molasses and the brown sugar and stir until everything is well incorporated. pour in the coffee, vinegar, and chicken stock. season with the remaining salt and pepper. stir well till everything is combined and then bring the liquid to a boil. once the liquid boils, reduce the heat to a low heat. you want the liquid to gently simmer. let the liquid reduce by about half. 45 minutes to 1 hour. when the liquid has reduced, turn off the heat. allow the sauce to cool slightly. using the hand emersion blender, or working in batches with a food processor or blender, puree the sauce until it is smooth. serve as desired or store in the fridge for up to two weeks.