Ingredients
1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)1/3 cup ground coffee beans1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons canola oil2 celery ribs, chopped1 large carrot, chopped1 medium onion, chopped2 cups chicken stock1-1/2 cups strong brewed coffee2 tablespoons minced fresh parsley1 teaspoon coriander seeds1 teaspoon ground cumin1 teaspoon whole peppercorns, crushed1 cinnamon stick (3 inches)1 bay leaf10 hoagie or kaiser buns, split10 slices pepper jack cheese
Preparation
Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain.
Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast.
Cover and cook on low until meat is tender, 8-10 hours. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf.
Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.
