Slow-Cooker Coffee Braised Asian Pork
  • 3-4 pound Pork Shoulder Roast (also known as a Boston Butt)
  • 6 tablespoons Adams House All-Purpose Rub
  • 4 tablespoons Gevalia
  • 1-2 tablespoons Olive or Coconut Oil
  • 2 cups Baby Carrots
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 2 teaspoons Chinese 5 Spice Powder
  • 2 teaspoons Dried JalapeƱos
  • ½ cup Sherry Vinegar
  1. Combine the Adams All-Purpose House Rub and the Gevalia Coffee.
  2. Trim the pork shoulder of the excess fat on the exterior of the cut. Rub the meat generously with the spiced coffee mixture. Place in a bowl and cover tightly with plastic wrap. Refrigerate over-night.
  3. Once ready to cook, heat the oil in a large saute pan over medium-high heat. Brown the roast on all sides until golden brown. Remove and pat the meat dry.
  4. Place the carrots and onions at the bottom of your slow-cooker and then put the browned roast on top.
  5. In a small dish, combine the sherry vinegar, Chinese 5-Spice Powder and the dried jalapeƱos. Pour over the roast, cover and cook on low 6 hours or until you are able to shred with a fork.
  6. Remove the pork and vegetables to a serving dish. Drain the liquid through a sieve or cheesecloth; discard the spices and reserve the liquid to serve with the roast and veggies.
Recipe by Following In My Shoes at