Ingredients
12
12 servings
- •1 (5 pound) pork shoulder roast
- •5 large cloves garlic, thinly sliced
- •2 cups strong brewed coffee
- •1 large onion, diced
- •2 tablespoons Worcestershire sauce
- •2 tablespoons liquid smoke flavoring
- •1 tablespoon red pepper flakes
- •salt and ground black pepper to taste
- •1 (16 ounce) bottle barbeque sauce
- •12 sandwich buns, split and toasted
Instructions
- Cut several slits into the fatty side of the pork shoulder. Insert garlic slices into slits. Transfer pork to a slow cooker, fat side up.
- Mix coffee, onion, Worcestershire sauce, and liquid smoke in a bowl; pour over pork.
- Cook pork on Low until very tender, about 8 hours. Carefully remove pork from slow cooker to a large plate; discard excess fat. Shred pork with 2 forks or by hand.
- Reserve about 1/2 cup juices from the slow cooker; discard remaining liquid. Return shredded pork and juices to slow cooker and season with red pepper flakes, salt, and pepper. Add barbeque sauce and stir.
- Heat pork on Low until sauce is hot, about 30 minutes more. Pile pork over toasted buns to serve.
Nutritional Facts
Per 12 servings
- Calories: 455
- Carbohydrate: 38g
- Fat: 22g
- Fiber: 2g
- Protein: 23g
- Sugar: 11g
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