Coffee-Braised Pulled Pork Sandwiches

Directions

1. Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain.
2. Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast.
3. Cover and cook on low until meat is tender, 8-10 hours. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf.
4. Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.