Prep 15 mins
Cook 3 hrs
The crockpot makes easy work of pulled pork. This one features a coffee rub. Coffee, you say? The coffee adds a boost to the meaty flavor. After shredding the pork, it can be used in multiple ways. Serve in pork tacos, press a Cuban sandwich, add your favorite BBQ sauce, or even roll taquitoes. Note: Country pork ribs are thick meaty cuts with a bone, but are not spareribs. A pork butt would be a good substitute, but I find the country ribs make a smaller batch. ***I added no salt to the rub as the sauces contain enough for our family, but do add it if your family would miss it.
- 14.79 ml fine ground coffee
- 14.79 ml brown sugar
- 4.92 ml smoked paprika
- 2.46 ml garlic powder
- 2.46 ml black pepper
- salt (1/2 teaspoon optional)
- 680.38-907.18 g country-style pork ribs, trimmed of fat
- 1 large onion, thinly sliced
- 4.92 ml cider vinegar
- 1 bay leaf
- Make rub and apply liberally to both sides of the country ribs.
- Place the onion slices in the bottom of the crockpot. Add the teaspoon of vinegar. Place seasoned country ribs on top. Add bay leaf.
- Cover and cook on high 3 hours. Check for tenderness. Continue cooking if need.
- Remove meat and onions. Shred the meat with two forks.
- Serve on buns for sandwiches by stirring in your favorite BBQ sauce, or use as is to make a pressed Cuban sandwich. The meat is also good to roll for taquitoes or makes tacos.
We really loved this meal. We served it along mashed potatoes and gravy and fresh green beans for a delicious meal. My husband needed to throw dinner in the crock pot before work because I was still in the hospital, so he threw this all together and put it on LOW heat for about 10 hours and we shred it up and fixed the side dishes and everything came together quickly. My husband said this would be great on a toasted roll with pepperjack cheese. This would be so simple to put in a lunch box for him, if we would have had leftovers. Made for Express Round 2 during ZWT9 for team Tasty Testers.
I love crock pot cooking! The rub ingredients were put into the spice grinder and given a whirl. I wasn't sure my coffee was ground fine enough. In place of the meaty ribs I used a boneless pork sirloin roast. The meat was rubbed with a portion of the rub mixture then allowed to sit for about 30 minutes and then the remaining rub used. The meat was placed in the croc kpot along with a large sweet onion and cooked on high for about 4 hours. The meat was shredded and allowed to cool down to absorb the juices. I kept out enough for a couple of pulled pork sandwiches tonight for dinner and then froze the rest. Made for Family Picks ZWT9.
08/13/13: I made this recipe this afternoon. We are just sitting down to dinner and will post an entire review shortly. Be back soon to update...<br/>Okay... I'm back. I stick by my 4 stars (hubby & I both agreed). The rub was easy enough to make. The ingredients are normal spice & pantry items. What threw me, was the intro stating that "country style pork ribs" were meaty with "bone-in". In Illinois, they only are sold as "boneless". I had a 4lb family pack of "bonless, country style, pork ribs". My oval crock-pot would only hold 2lbs in a single layer over the onions. (So I'm saving the other 2 lbs for an Asian recipe for ZWT9). I also made the rub as directed, but it was not enough to coat 2 lbs. (I suggest doubling it). It did take 4 hours on high to cook to temp. No distinct flavors shown thru, either (which I guess can be a good thing). Using the leftovers tomorrow for BBQ pulled pork sandwiches. Thank you for a nice "kick-off recipe" to play around with. I will make this again. (Made for ZWT9)<br/>Update 08/14/13: I'm bumping my rating up to 4.5 stars (if that were possible). I used our leftover ribs (only 4 out of 10) to make BBQ pulled pork sandwiches for lunch today. Very yummy. Thanks again for a nice recipe (pic should post shortly, I hope).