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.
|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|
- 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.