HARVEST BBQ PULLED PORK SANDWICHES 2 tablespoons brown sugar 1 tablespoon smoked paprika 1½ teaspoons salt 1½ teaspoons cayenne pepper 1 teaspoon garlic powder 1 teaspoon mustard powder 1 (4- to 5-pound) boneless pork butt roast 1 can (14.5 ounces) beef broth ½ cup coffee 1½ tablespoons Worcestershire sauce 1 bottle (16 ounces) barbecue sauce Kaiser rolls Additional barbecue sauce for serving
The couple also manages the roller-skating rink at the Memorial Hall in Elma from Thanksgiving to Easter. “We like that the rink gives the kids something to do in the winter. Plus, the parents gather and socialize while their kids are skating,” Trent says. “We feel fortunate that we can do this for the community.” When it comes to what Trent wants people to ultimately know about his farm, it’s straightforward. “I want consumers to know we’re feeding the pork we raise to our family,” Trent says. “We’re always striving to do what’s right and is best for the environment, our health and family.”
PUT PORK ON YOUR FORK! VISIT
iowafoodandfamily.com/
magazine/pork
TO ENTER TO
WIN $50 IN PORK CERTIFICATES
Preheat oven to 325 degrees F. In a small bowl, combine brown sugar, paprika, salt, cayenne, garlic powder and mustard powder. Rub the spice mixture all over pork roast. Pour the broth, coffee and Worcestershire into a large Dutch oven. Place the pork roast in the pot, cover the pot with foil and then the lid. Braise the pork until it’s forktender and shreds easily, about 4 hours; baste with the braising juices about every hour. Remove the lid and foil and let the roast stand until it’s cool enough to handle. Shred pork and toss with barbecue sauce. Serve pork on Kaiser rolls with additional sauce on the side. 430 Calories, 9g Total Fat, 95mg Cholesterol, 1,200mg Sodium, 46g Carbohydrate, 2g Fiber, 38g Protein Source: Julie Kenney Serves 12
IOWAFOODANDFAMILY.COM |
41
