Coffee-Braised Pulled Pork Sandwiches

• 1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
• 1/3 cup ground coffee beans
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons canola oil
• 2 celery ribs, chopped
• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 cups chicken stock
• 1-1/2 cups strong brewed coffee
• 2 tablespoons minced fresh parsley
• 1 teaspoon coriander seeds
• 1 teaspoon ground cumin
• 1 teaspoon whole peppercorns, crushed
• 1 cinnamon stick (3 inches)
• 1 bay leaf
• 10 hoagie or kaiser buns, split
• 10 slices pepper jack cheese

1. 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.
2. 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.
3. Cover and cook on low for 8-10 hours or until meat is tender. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf.
4. Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.

pork shoulder butt roast, ground coffee beans, salt, pepper, canola oil, celery, carrot, onion, chicken stock, coffee, parsley, coriander seeds, ground cumin, whole peppercorns, cinnamon, bay leaf, hoagie, pepper

Taken from www.tasteofhome.com/recipes/coffee-braised-pulled-pork-sandwiches/ (may not work)