Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

I enjoy watching football. OK, let me clarify: most of the time I enjoy watching football. And by most of the time I mean when I’ve finally given up hope that the Bears will actually do anything productive, flip the channel to another game, and momentarily pick a different team to root for. Fair-weather fan, I know. I fully admit it. But I’m a Bears fan just by marrying a Bears fan, so I don’t have to watch every painful second of every game, right?

Regardless of where your team loyalties lie, half the fun of game day is getting together with friends and family - and you can’t watch football without food. I think it’s physically impossible. Just like movie night and buttered popcorn or Chicago baseball and a Vienna Beef hot dog, the experience of watching football requires the appropriate fare. Super Bowl weekend and pulled pork sliders certainly fits that requirement.

This recipe for Coffee Rubbed Pulled Pork Sliders is made in the slow cooker, so if you’re having a big crowd over, you don’t have to worry about prepping food while everyone arrives. (It also freezes well, so you can save leftovers.) The coffee flavor complements the pork and isn’t overpowering, so even those who aren’t coffee fans will love it. It’s sweet, savory, and smoky with a hint of spice at the end. Top the pork with a tangy, creamy homemade slaw, serve it on slider buns, relax on the couch, and savor the day the Falcons’ beat the Patriots.

Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw
Coffee Rubbed Pulled Pork Sliders with Red Cabbage Slaw

Coffee Rubbed Pulled Pork Sliders
Yields about 20-24 sliders (10-12 servings)

1 (4-5 pound) pork butt roast
3 Tablespoons finely ground coffee
2 Tablespoons chili powder
2 Tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons kosher salt
½ teaspoon cayenne pepper
20-24 slider buns

In a small bowl, mix together the coffee, chili powder, brown sugar, garlic powder, salt and cayenne pepper. Thoroughly rub the spice mix all over the pork butt roast. You should end up using most, if not all, of the spice rub. 

Place the spice-rubbed pork in a 6-quart slow cooker. Cook on low for 8-10 hours, or on high for about 6 hours. The pork is ready when it can be easily pulled apart. 

Use a couple forks to shred the meat, and remove any large pieces of fat. Give everything in the slow cooker a good stir so the spices, juices, and meat are thoroughly mixed together. 

Serve the pork on the slider buns, and top with the red cabbage slaw and a few chopped green onions. Serve and enjoy!

Red Cabbage Slaw
Yields about 10-12 servings

1 medium-sized cabbage, shredded (about 8 cups) 
2 large carrots, shredded (about 2 cups) 
4 green onions, chopped
2 limes, juiced (about ¼ cup of juice) 
¾ cups mayonnaise
3 Tablespoons honey (plus more to taste)
1 Tablespoon apple cider vinegar
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper (plus more to taste)

In a large bowl, mix together the cabbage, carrots, and most of the green onions (reserving a few for garnish when serving). 

In a separate bowl, make the dressing by whisking together the lime juice, mayonnaise, 3 Tablespoons of the honey, vinegar, salt, and black pepper. 

Pour the dressing over the cabbage mixture, and stir until everything is fully incorporated. Season with additional honey, salt, and pepper to taste. 

Cover and refrigerate at least 1 hour before serving. When you’re ready to serve, give the slaw another good stir to redistribute the dressing. Serve on top of the pulled pork and garnish with the reserved green onions. Enjoy!

Quick Tip: Why not have pulled pork for breakfast? Save some of the meat, and top it with an over-easy egg the next day. Check out this recipe for more info!


This post was also featured on the FreshGround Roasting blog, and ingredients were provided by FreshGround Roasting. All opinions are 100% my own.