-
-
My review
Valerio's Pulled Pork Sandwich
valerio
"This is a very messy but delicious sandwich with lots of BBQ sauce."
Added to shopping list.
Go to shopping list.
Ingredients
8 h servings 874 calsOriginal recipe yields 8 servings (8 sandwiches)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
- Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
- While the pork is cooking, make the coleslaw. Mix 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 to coat. Cover and refrigerate.
- Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
- Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
- Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir 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 taste. Bring the sauce to a simmer over medium heat.
- Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 874 calories; 46.9 g fat; 87.5 g carbohydrates; 29.8 g protein; 93 mg cholesterol; 3492 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3035 Ratings
-
-
-
-
-
Most helpful positive review
3/18/2013
Oh WOW. WOW. This was amazing. The sweet/spicy combo was perfect. I made this exactly as written, except in the slow cooker. (Haven't used my pressure cooker yet!) Everything turned out wonderfu...
Most helpful critical review
3/6/2015
I followed the recipe exactly as stated & must say that the pork was cooked well at about 2 1/2 hours and the BBQ sauce was a bit acidic. Next time if I make this I will less cider vinegar.
Most helpful
Most positive
Least positive
Newest
3/18/2013
Oh WOW. WOW. This was amazing. The sweet/spicy combo was perfect. I made this exactly as written, except in the slow cooker. (Haven't used my pressure cooker yet!) Everything turned out wonderfu...
8/10/2012
Really good! I made the pork and used it for Pork tacos and then next night pulled pork sandwiches. Perfect blend of sweet and spicy! Thanks!
3/19/2013
This is an excellent bbq! I had only a slight adjustment when I believed the sauce to be too acidic. I added three tbs of commercial bbq sauce and all was well! I have no problem recommending th...
11/8/2012
This got huge thumbs up! I didn't need to make be bbq sauce, it is so good without it!! I've tried so many pulled pork recipes and this is by far the best!
4/16/2013
Just looking at the ingredients in this one made my mouth water in anticipation. We aren't real spice lovers in this house but I do love flavor so I cut the black pepper, red pepper flakes and s...
1/31/2013
This is the first meal I prepared in my pressure cooker and it was a huge hit! The sauce is well balanced and the slaw adds just the right amount of crunch to the hearty pork. YUM!
1/6/2013
We really like this recipe. I find that 1 Tbsp. of each of the dry rub ingredients is plenty. Also, I only pressure cook the meat for about 1 hour. We usually don't make the bbq sauce because...