TYSON FOODS, INC. TRADEMARKS AND REGISTERED TRADEMARKS ARE OWNED BY TYSON FOODS, INC. OR ITS SUBSIDIARIES.
Sweet-heat of cowboy coffee-rubbed pulled pork is sandwiched between layers of a swirled sicky bun with roasted pecans and a decadent drizzle of warm caramel.
YIELD: 1 Serving
AMOUNT | MAIN INGREDIENTS |
---|---|
3 oz. | Cowboy Coffee Rubbed Pork Butt (Sub-Recipe) |
1 ea. | Cinnamon Roll, Frozen, Prepared |
2 oz | Caramel, Prepared, Warmed |
1 oz. | Roasted Pecans, Prepared |
Cowboy Coffee Rubbed Pork Butt
YIELD: 8-10 lbs. Cooked
AMOUNT | SUB-RECIPE INGREDIENTS |
---|---|
2 ea. | ibp Trusted Excellence® Supreme Trim® Bone-In Pork Butt |
8 oz. | Cowboy Coffee Rub, prepared |
Step 1: Preheat convection oven to 325°F and bake cinnamon roll for 20-25 min, or according to manufacturer's instructions. Hold warm for service.
Step 2: Split cinnamon roll in half and open on a clean work surface.
Step 3: Place 3 oz. of warm pulled pork on bottom bun and place top bun over pulled pork.
Step 4: Plate in the center of service plate. Garnish with oven roasted pecans and top of cinnamon roll with drizzle of warm caramel sauce.
Cowboy Coffee Rubbed Pork Butt
Step 1: Place both pork butts in a hotel pan and rub liberally with cowboy coffee seasoning, including inside muscle where the bone has been removed. Let sit overnight 12-24 hours for before cooking.
Step 2: Pre- heat oven to 300°F. Place pork shoulders on a sheet tray with a rack and roast 4-5 hours or until internal temperature reaches 195 - 205°F.
Step 3: Remove pork from oven and allow to rest 30 minutes at room temperature.
Step 4: Gently pull the pork into thin shreds; place in a hotel pan and hold hot for service.
Breakfast
Brunch
American
Pork