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Valerio's Pulled Pork Sandwich
Valerio's Pulled Pork Sandwich
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Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
480 minutes
Tender, flavor-packed pressure cooker honey-garlic pulled pork served on a Kaiser roll with tangy coleslaw and BBQ sauce.
Ingredients:
  • 2 tablespoons brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons red pepper flakes
  • 2 tablespoons salt
  • 2 tablespoons paprika
  • 1 (3 1/2) pound pork butt roast with bone
  • 4 cups beef stock
  • 0.5 cup hot sauce
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 tablespoon maple syrup
  • 4 cloves garlic, crushed
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons white vinegar
  • 1 (16 ounce) bag coleslaw mix
  • 1 tablespoon vegetable oil
  • 5 cloves garlic, minced
  • 2 cups ketchup
  • 0.5 cup honey
  • 2 tablespoons hot pepper sauce
  • 2 tablespoons molasses
  • 5 tablespoons cider vinegar
  • salt and ground black pepper to taste
  • 8 Kaiser rolls, split
Instructions:
  • In a bowl, mix brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika. Rub the spice blend over the pork butt, cover, and refrigerate for 5 hours or overnight.
  • In a pressure cooker, combine beef stock, hot sauce, honey, molasses, maple syrup, and crushed garlic cloves. Add the pork butt, seal the lid, and bring to low pressure over high heat. Reduce heat to low to maintain pressure and cook for 2 hours.
  • While the pork is cooking, prepare the coleslaw. Combine mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss until well coated. Chill in the refrigerator.
  • Once the heat is off, allow the pressure to release naturally, then uncover and let the pork rest for 5 minutes. The meat should effortlessly shred with a fork; if needed, reseal the lid, simmer on low pressure for 30 more minutes for perfectly tender results.
  • Take the meat out of the pressure cooker, keeping 1/4 cup of the cooking liquid. Use two forks to shred the meat, then set it aside.
  • In a saucepan over medium heat, warm vegetable oil. Add 5 cloves of garlic and sauté until fragrant and lightly browned, about 3 minutes. Take off the heat, then mix in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to your liking. Simmer the sauce over medium heat until warmed through.
  • Stuff each Kaiser roll generously with two heaping forkfuls of pork, followed by two tablespoons of savory barbeque sauce and a hearty helping of coleslaw.

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