Add Flavour By Cooking With Melitta Coffee

We’ve partnered up with Melitta to bring you a couple coffee recipes to honour their new colourful coffee makers. First up Coffee-Rubbed Slow Cooker Pork Sliders and for those looking for alternative baking methods, paleo muffins.

Coffee-Rubbed Slow Cooker Pork Sliders

Looking for the perfect recipe to celebrate Father’s Day, entertain cottage guests, or make your family smile from ear-to-ear? This Coffee-Rubbed Slow Cooker Pork Sliders recipe will be the star of your next BBQ, cottage party or family dinner!

Ingredients:

• 2 tbsp (30 mL) finely ground Melitta 100% Colombian Whole Beans
• 1 tbsp (15 mL) chili powder
• 1 tbsp (15 mL) brown sugar
• 1 tbsp (15 mL) each salt and pepper
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) cayenne pepper
• 1/2 tsp (2 mL) smoked paprika
• 1 boneless pork shoulder (about 3 lb/1.4 kg)
• 3/4 cup (175 mL) barbecue sauce
• 12 slider buns

Directions:

Preparation:

• Stir together ground coffee, chili powder, sugar, salt, pepper, garlic powder, cayenne and smoked paprika.
• Rub the spice mix all over pork. Place pork in slow cooker; pour 1 cup (250 mL) water over top.
• Cover and cook on Low for 8 to 10 hours or High for 4 to 6 hours or until pork is tender. Transfer pork to cutting board. Let stand for 15 minutes.
• Shred pork using two forks. Return to slow cooker and toss with cooking liquid. Set on warm to serve.
• Assemble pork and drizzle of barbecue sauce in buns.

Tips:

• Add coleslaw or pickles to sliders if desired.
• Alternatively, serve in regular-size buns or as a filling for tacos or burritos.

Paleo Coconut Coffee Muffins

Help Dad start his day on the right foot this Father’s Day with a delicious and easy-to-make paleo coconut coffee muffin. It’s sure to put a pep in his step.

Ingredients:

• 2 1/4 cups (550 mL) almond flour
• 1/2 cup (125 mL) coconut sugar
• 3 tbsp (45 mL) coconut flour
• 2 tbsp (30 mL) finely ground Melitta French Vanilla Coffee Beans
• 2 tsp (10 mL) gluten-free baking powder
• 1/4 tsp (1 mL) sea salt
• 4 egg whites
• 1/2 cup (125 mL) coconut milk
• 1/3 cup (75 mL) coconut oil, melted
• 1 tsp (5 mL) vanilla extract
• 1/4 cup (60 mL) unsweetened shredded coconut

Directions:

Preparation:

• Preheat oven to 350˚F (180˚C). Line 12 muffin cups with paper liners; set aside.
• In large bowl, whisk together almond flour, coconut sugar, coconut flour, ground coffee, baking powder and salt. In separate bowl, whisk together egg whites, coconut milk, coconut oil and vanilla; whisk into flour mixture.
• Spoon batter into prepared muffin cups. Sprinkle with coconut.
• Bake for 20 to 25 minutes or until golden brown and tester inserted in centre comes out clean. Serve warm or let cool completely.

Tips:

• Alternatively, make 24 mini muffins, adjusting the baking time as needed.