Four Seasons Resort Maui at Wailea
Hawaiian Coffee-rubbed Pork Tacos with Mango- Coffee BBQ Sauce
“I love the combination of coffee and pork,” says Executive Chef Craig Dryhurst. “The coffee gives a bitter, smoky element to the meat and really elevates the flavor. The Hawaiian coffee varietals I recommend for this dish are Mokka, which has fruity (black cherry) and woody characteristics, and Typika, whose spicy and cocoa characteristics blend with smoky and nutty notes. Both have the boldness to stand up to the recipe’s tangy BBQ sauce, and work incredibly well with a slow-cooked, juicy pork.”
Coffee-rubbed, Slow-cooked Pork
YIELD: 4–6 servings | PREP TIME: 1 1/2 hours; cooking 8 1/2 hours
- 3 1/2 lbs. Boston butt or pork shoulder
- 1 oz. (approx. 3 Tbsp.) Hawai’i coffee beans, powdered
- 1/2 c. brown sugar
- 1/2 Tbsp. cayenne pepper
- 1/2 Tbsp. salt
- 1 Tbsp. black pepper, cracked
- 1 tsp. garlic, minced
- 1/2 tsp. smoked paprika
Grind the coffee beans into a fine powder. Combine the coffee grounds, brown sugar, cayenne, salt, black pepper, garlic, and smoked paprika in a bowl.
Cover the pork with the dry rub on all sides. Preheat oven to 300 degrees F. Place the pork in a pan and cover tightly with aluminum foil. Cook the pork for 8 hours or until very tender.
Once the pork is cooked, remove it from oven, place on a clean pan and let sit for 30 minutes. Shred the pork meat using forks, and set aside.
Mango-Coffee BBQ Sauce
YIELD: Approximately 4 cups | PREP TIME: 1 hour
- 2 Tbsp. olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 jalapenos, seeded and minced
- 1/3 c. dark brown sugar
- 2 Tbsp. Hawaiian honey
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 2 Tbsp. molasses
- 3 Tbsp. chopped cilantro
- 1 28-oz. can crushed tomatoes
- 1 Hawaiian mango, peeled, stoned and chopped
- 1 Tbsp. tomato puree
- 1 c. chicken broth
- 1 c. strong-brewed Hawaiian coffee
Heat oil in a large, heavy saucepan over medium-high heat. Add onions, garlic, and jalapeno; saute until onions are tender, about 7 minutes. Add brown sugar, honey, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves. Stir in crushed tomatoes and puree, mango, broth, and coffee; bring to a boil. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, for about 35 minutes. Blend the sauce till smooth. Season to taste with salt and pepper.
Assembly
- 6 corn tortillas
- 12 oz. cooked pulled pork
- 1/2 avocado
- 6 pickled jalapenos, sliced
- 1 tomato
- 1 oz. red onion, peeled and thinly sliced
- 1/2 green onion, thinly sliced
- 2 limes, cut into wedges
- 3 oz. sour cream
- 1 Tbsp. cilantro leaves
- 1/2 c. mango-coffee barbecue sauce
- 1 Tbsp. ground Hawaiian coffee, powdered
Reheat the pulled pork with a splash of water in a pan. Once it’s hot, add the BBQ sauce and mix well. Set aside and keep warm. In a hot skillet, sear the tortillas on both sides, set aside and keep warm. Peel the avocado and remove the seed. Mash the flesh with a fork until quite smooth. Season with lime juice, salt and pepper.
Place a spoonful of the avocado on the tortillas. Spoon the BBQ pork on top. Garnish with the green onion, red onion, tomato, pickled jalapenos, sour cream, cilantro leaves and a pinch of the coffee powder. (Serve with more BBQ sauce, if desired). Enjoy!
