BBQ Pulled Pork with Coffee Chipotle Rub

One of my favorite things to do when I travel to one of the southern states is to get BBQ. Naturally, its just better down there. Pulled pork is one of my favorites so when I see pork shoulder on sale at grocery store I dive for it. I grab one without hesitation and throw it in the fridge. Then i start looking for a recipe. I first look through all of our cooks books but dont see any that grab my attention, so I hop on the internet. I remember coming across a blog called the "homesick texan " and i assume there isn't a better place to look for something BBQ. My assumptions turned out correct...Texas pulled pork! It was just the recipe I was looking for; no fancy wood chips, slow cookers (if you're lacking one) or grills involved, Just long, slow, low temperature cooking in the oven. Cooking it in the oven gives the pork shoulder that nice, crisp, almost burnt looking, flavorful outside....thats real pulled pork in my opinion. Anyways...there are quite a bit of ingredients but it is well worth it!! I've made it twice in the past week!...its in high demand. Enjoy!

Coffee Chipotle Rub

1/2 cup brown sugar

1/4 cup black pepper

1/4 cup finely ground dark coffee (I used french roast)

1/4 cup paprika (preferably smoked) (I used regular though)

2 tbsp salt

1 tbsp chipotle powder (look in the mexican section)

2 tsp granulated garlic (1 tsp granulated garlic equals 1/2 tsp garlic powder)

2 tsp cinnamon

2 tsp cumin

2 tsp allspice

Chipotle BBQ sauce

1 tsp canola oil

1/2 onion, chopped

4 cloves garlic, mined

2 cups ketchup

1/4 cup mustard

1/4 cup molasses

1/2 cup cilantro

1/4 cup brewed coffee

2 canned chipotles , chopped

2 tsp worcestershire sauce

1/4 cup lime juice

salt and pepper to taste

~Heat oil in sauce pan on medium and cook onions for 10 minutes or until translucent. Add garlic and cook another minute. Add rest of ingredients, turn down heat to low and cook for half an hour, stirring occasionally. Transfer sauce to blender or food processor and puree till smooth.

Pork Shoulder (4lb pork shoulder)

~ Coat pork shoulder on all sides with rub. Wrap pork in plastic warp, put on tray and refrigerate for 8 hours. (It's ok if it is in the refrigerator longer...up to 24 hours. Pork will last in the fridge for 4-6 days). Take the pork our of fridge, unwrap, and let come to room temperature, about 30 minutes. (If there isn't time for this you can throw it in the oven right away, it just may have to cook for a bit longer). Preheat over to 250 degrees F. Place pork in a lightly oiled dutch oven or on a roasting pan. Cook, uncovered, fat side up for 8 hours (or 2 hours per pound. Remove pork from oven and let rest for 1 hour.

***Pork shoulder might appear burnt during cooking process...IT'S NOT

Cheesesteaks a la Ryan

Summertime is finally here. And when I say finally, I mean just today it arrived. Summertime means barbeque's for most people. I have to admit that I love barbeque's, however I don't love my barbecue. I got it from Target a few years ago for about $50. It's been put to good use since then, but it's pretty beat up and has lost a couple parts along the way. I want one of those nice ones in the store, you know, with the wheels, the propane tank...I don't ask for much haha. But my little barbecue will have to do.

So the 4th rolled around and what else would you do other than barbecue. But if anyone was in the northwest on the 4th they'll know that we were the lucky winners of a day of eternal misting...you know, that rain that isn't enough to keep you from going outside, but just enough to get you wet. Gotta love it. So I still thought that maybe my barbecue plan would be salvageable, but as the day went on I naturally came to my senses and knew that it was a designated "inside day".

Ryan came up with cheese steaks. They were really good...and if Ryan can make them by himself, it means anyone can do it...ha...ha.

1 lb. thinly sliced meat (for stir-frys, etc...)
sliced provolone cheese
thinly sliced green peppers
thinly sliced onions
salt and pepper
mayonnaise
jalapenos
hoagie buns


Fry the strips of meat in vegetable oil. Season with salt and pepper. Take out and set on plate. Add green peppers and onions with additional oil. Cook and add meat again. Season again with salt and pepper.

Once cooked...section off a portion of the meat to put on a bun. Place provolone cheese on top of meat and let warm until melted. Put a small amount of mayonnaise on both sides of bun. Without pulling bun apart, place the bun over the meat and scoop up the meat mixture and cheese. Add jalapenos on top and enjoy.

Yum they're really good. It made about 4 sandwiches.