John Myers
Roasted Crust in Coffee and Juniper Sauce
The perfect roasted crust in coffee and juniper sauce recipe with a picture and simple step-by-step instructions.
- 2 kg Roast pork crust
- 50 ml Cola
- 100 ml Red wine
- 100 ml Strong espresso cold
- 10 Pc. Juniper berries
- 3 Pc. Bay leaves
- 1 tbsp Salt
- 1 tsp Rubbed thyme
- 3 Pc. Garlic cloves chopped
- 50 ml Barbecue sauce
- 2 tsp Honey
- 3 tsp Black pepper
- 1 tsp Cumin
- 1 tsp Sesame oil
- Cut into the rind of the roast crust in a diamond shape. Coarsely crush the juniper berries, cumin and bay leaves in a mortar. Heat the spices with all the other ingredients in a saucepan, simmer for about 5 minutes and then let them cool.
- Use a marinating syringe to inject approx. 50 ml of the marinade into the roast in several places. Put the meat in a freezer bag, add the remaining marinade and close tightly. Marinate in the refrigerator for approx. 12 hours.
- Remove the meat from the marinade before grilling, dab it off and let it warm up a little. Heat the grill to 120 degrees, use indirect heat and a thermometer for gas or charcoal grills, place smoking chips to taste (already watered) in the smoking box. Put the meat on the grill and smoke for 2 hours. It is of course easier with a pellet grill!
- Then wrap the roast in aluminum foil and continue grilling to a core temperature of 65 degrees using a roasting thermometer (approx. 1.5 hours). Then remove the aluminum foil, increase the heat to 240 degrees and brown up to a core temperature of 80 degrees. Warm up some barbecue sauce with 2 tablespoons of the marinade and a strong espresso
- Cut open the roast and serve with the sauce and side dishes of your choice (garlic, potato wedges and corn on the cob in the picture).
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