Ingredients

The following ingredients have 9 Servings
  • 1 3.5 lb pork shoulder or pork loin - can also use bone-in pork butt 5-6 lbs.
  • 3 tablespoons freshly ground coffee grounds
  • 1 onion
  • 2 tablespoons chopped garlic
  • 1/2 cup cider vinegar
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup stone ground mustard
  • 1/4 cup Buffalo Sauce (I used Frank's Red Hot Buffalo Sauce)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Place the pork in the slow cooker. Peel the onion and place the remaining ingredients in a bowl and mix thoroughly. Pour everything over the pork in the slow cooker. Put the lid on tightly. Cook for eight hours on high.
  • While this is cooking prepare a coleslaw salad and toast the burger buns. This is a big sloppy sandwich and you'll want the buns toasted so they hold up well to all of the ingredients.
  • When the cooking is complete, remove the pork from the cooker. Place it in a large bowl to cool and shred.
  • Reserve the cooking liquid. Pour it thru a sieve, you should have about 3 cups of liquid.
  • Add liquid to a heavy bottom sauce pan and add 1 1/2 cups of water and one 8 oz. can of tomato sauce. Bring the mixture to a boil and boil until it's reduced by half. Keep an eye on it as you don't want it to boil over or scorch - this will take about 20 minutes. The sauce will thicken just a bit - it is tangy and delicious!
  • When the sauce is done pour over the shredded pork and combine. Assemble the sandwiches - top with pork, extra sauce and a big dollop of coleslaw.