Can be served on buns or over egg noodles. This recipe can also be done on the stove on very low heat, rather than in a crock pot. The coffee works as a tenderizer, but can’t be tasted in the end.
2 lb pork roast
1 Tbsp beef bouillon
1/2 c brewed coffee
Place roast in crock pot and add liquids. Cook on low for 6 to 8 hours. Pull out pork, reserving broth.
Pour broth into a saucepan, then add:
1 small can tomato paste
1 onion, finely chopped
1/4 c vinegar
1 clove garlic, crushed
2 T sugar
2 T lemon juice
2 tsp mustard
2 tsp Worcestershire
1 tsp liquid smoke
dash cayenne pepper
salt and pepper
Simmer sauce 15 minutes. Meanwhile, shred the pork with a fork. Add pork to sauce and simmer until thickened.
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