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Pulled Pork Sandwiches with Coffee BBQ Sauce

Portions: About 12 to 16 sandwiches
Preparation: 45 minutes
Cooking time: 4 hours 20 minutes

The secret really is in the sauce. Chef Michael Allemeier has created this recipe for pulled pork and it’s all about his extra-special barbecue sauce. The secret ingredient? Van Houtte® Original House Blend coffee!

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Coffee BBQ Sauce
  • 1

    Combine all ingredients for the BBQ sauce (except the ketchup) in a large thick-bottomed saucepan.

  • 2

    Warm the mixture on medium heat and bring it gently to a boil, stirring regularly.

  • 3

    Add the ketchup and let it simmer for 20 minutes, stirring often.


    This recipe yields a large quantity of sauce, but will keep well in the refrigerator for 3 to 4 weeks.

Pulled Pork
  • 1

    In a large bowl, combine the pork cubes, coffee BBQ sauce, brown sugar, vinegar, garlic powder and onion powder; mix well. Add salt.

  • 2

    Transfer the mixture to your slow cooker or Instant Pot, and follow the instructions on the appliance to cook pulled pork.

  • 3

    To cook in the oven, preheat oven to 300°F and transfer the mixture to a Dutch oven. Cook for 4 hours while removing the pot from the oven to stir the mixture and check that it doesn’t dry out. If the meat seems dry, add a bit of water.

  • 4

    Once cooked, the meat should be extremely tender and break up easily with a fork.

  • 5

    Season with salt.

  • 6

    Serve the pulled pork on small hamburger buns or on the sandwich bread of your choice. Serve a bowl of coffee BBQ sauce on the side so that everyone can add sauce to their own sandwich.

This recipe yields a lot of pulled pork, but you can always freeze your leftovers for the perfect meal when there’s no time to cook dinner (or when your extended family shows up for a surprise visit). 

To make this recipe fully gluten-free, swap bread made from ordinary flour for gluten-free bread. Better yet, why not try it out on corn tortillas?

Summer or winter, you can’t go wrong with a good recipe for pulled pork. The secret ingredient in this crowd-pleaser?

Van Houtte® Original House Blend coffee! Buy it in stores or online.

Get to know the Canadian master chefs behind Van Houtte®’s 100th Anniversary recipe series.




Ingredients Fermer


For the Coffee BBQ Sauce:
  • ½ cup brown sugar
  • ½ cup honey
  • ½ cup white vinegar
  • 2½ cups Van Houtte® Orignal House Blend coffee, brewed
  • 2 tbsp. ground black pepper
  • 2 tbsp. Dijon mustard
  • 2 tbsp. salt
  • 2 tbsp. ground coriander
  • 2 tbsp. onion powder
  • 2 tbsp. garlic powder
  • 1 tbsp. ground ginger
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 4 cups ketchup (about the equivalent of one whole bottle)
For the pulled pork:
  • 5 lb. (2.5 kg) pork shoulder, cut into 8 cm cubes
  • 2 cups of coffee BBQ sauce (see first part of this recipe)
  • 3 tbsp. brown sugar
  • 3 tbsp. apple cider vinegar
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • Salt, to taste
  • Hamburger buns (or your favourite sandwich bread)
Chef Michael Allemeier

Chef Michael Allemeier

With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.

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