Ranch Hand Pork Roast
Ranch Hand Pork Roast
9-10 lb. Bone in pork shoulder (scale up or down to fit your needs)
6 tbsp. Finely ground dark roast coffee (Bison Union Ranch Hand Blend)
3/4 cup brown sugar
2 tsp. minced garlic
1 1/2 tsp. smoked paprika
1 1/2 tbsp. cayenne pepper (this had some heat, you could decrease a little to taste)
1 heaping tbsp. salt
30-40 cranks of black pepper
Mix all spices and garlic together then heavily pack on the roast. Place meat, and leftover rub into the slow cooker and set on low for 10-12 hours or overnight. The meat will be fork tender when done. Just remove the roast, take out the bone, strip away some of the fat, shred and serve! I like to toss mine back in the juices for a little bit and let it soak some of it up!
It is really important to use a quality coffee in this recipe. I used my absolute favorite (it’s what I drink black all day long) Bison Union Ranch Hand Blend. It is strong and full bodied, as they say “strong enough to float a horseshoe”. They also donate $1 of every bag purchased to the Working Ranch Cowboy Association to help working ranch families in need. How cool is that? You can find it here https://www.bisonunion.com/collections/coffee/products/ranch-hand-coffee-blend-12oz
You could serve this meat with your favorite bbq sauce, but it is packed full of flavor without it. I like to make a large roast and use the leftovers for bbq pulled pork sandwiches or even tacos.
Cranberry Walnut Green Beans
2 lb. bag of green beans washed and trimmed
1/2 tsp. of sugar
Handful of dried cranberries
Handful of halved walnuts
2 cloves of sliced garlic
Zest and juice of 1 lemon
Salt and pepper to taste
Toss green beans with olive oil, garlic, sugar, salt and pepper. Roast on sheet pan at 450 for about 15 minutes. Add the rest of the ingredients, toss and return to the oven for another 5 minutes, then serve.
Campfire Coffee Pie
This pie is for the ultimate coffee lover. It tastes like a giant chocolate covered espresso bean and pairs perfectly with the coffee rubbed pork.
Graham Cracker Crust
1 pack of graham crackers finely ground
2 tbsp. chocolate hazelnut spread (such as Nutella)
2 tbsp. heavy whipping cream
2 tbsp. melted butter
1 ounce semi sweet chocolate, melted
Note: you can skip these steps and use a store bought crust to save some time.
Combine all ingredients and press into bottom and sides of pie plate. Refrigerate to set while making ganache.
12 ounces of semi sweet chocolate, finely chopped
2 tbsp. butter
2 heaping tbsp. of coffee grounds
1 1/4 cup heavy whipping cream
Bring cream and coffee grounds to a boil over medium high heat, remove and let steep for 5 minutes. Strain through a fine mesh sieve (or French press). Place chocolate and butter in a large bowl, pour hot coffee and cream mixture over top and stir until melted and smooth. Pour over cooled crust and smooth top. Return to refrigerator for an hour until hardened.
*sometimes it is quicker to do this in a double broiler, just be careful not to scald the chocolate.
2 egg whites
1/2 cup sugar
1 tsp vanilla extract
Whip egg whites until foamy and pale (hand mixer or stand mixer). Add sugar in small additions, mixing for a minute in between. Turn up beaters to high and whip until thick, and stiff peaks form. Smooth over top of pie and toast with kitchen torch or broil for a minute in the oven until meringue is toasted like a campfire marshmallow!
I hope you enjoy these easy ranch recipes,