This is a very messy but delicious sandwich with lots of BBQ sauce.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dry Rub:
Cooking Liquid:
Coleslaw:
BBQ Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

873.8 calories; 29.8 g protein; 87.5 g carbohydrates; 93.2 mg cholesterol; 3491.7 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2013
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 wonderful. This is a keeper for sure. "Best pulled pork sandwich I've ever had." I'll be using the left overs to put on a pizza crust later! YUM YUM YUM! Read More
(13)

Most helpful critical review

Rating: 3 stars
03/06/2015
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. Read More
(1)
45 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/19/2013
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 wonderful. This is a keeper for sure. "Best pulled pork sandwich I've ever had." I'll be using the left overs to put on a pizza crust later! YUM YUM YUM! Read More
(13)
Rating: 5 stars
08/10/2012
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! Read More
(9)
Rating: 5 stars
11/08/2012
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! Read More
(8)
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Rating: 4 stars
03/19/2013
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 this recipe to any bbq aficionado. Thank you Valerio! Read More
(8)
Rating: 5 stars
07/07/2012
Very Good Loved It. Thanks Rox Read More
(4)
Rating: 5 stars
01/06/2013
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 we have some excellent sauce on hand but we make the cole slaw using 1/2 the mayo and dressing ingredients and also bake home-made kaiser rolls. I do have a question however. I was wondering if I am correct in assuming that the pork does NOT get returned to the cooking liquid? I noticed that some recipes have the shredded pork stay warm in the liquid. Read More
(3)
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Rating: 4 stars
04/17/2013
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 salt in 1/2 and there was plenty of spice for us. Even though it was 3 T shy of rub there was still plenty for my 3-1/2 # roast. I didn't have any hot sauce but I did have a jar of Herdez Traditonal Chipotle Mexican Cooking Sauce in the house that I used in it's place. I also didn't have beef broth and had chicken broth to use up. My maple syrup was bad so I skipped that step knowing with the honey and molasses there would be plenty sweetness. There was plenty (maybe too much) liquid for the amount of meat and I really think you could getaway with 1/2-3/4 the amount of liquid (at least for the electric pressure cooker). For the coleslaw mix I cut up my own cabbage and carrots. I used an electric pressure cooker that had presets that only allowed pressure cooking up to 40 minutes and I have no idea if that was a low pressure or not. I ran my cycle twice for a total of 80 minutes under pressure. It could have used about 20 - 30 more minutes but it was tender and shreddable as is. I think there was a good balance of sweet and spicy. This is the first time we've ever had coleslaw on pulled pork sandwich and I really enjoyed. Even though I made a few alterations to the recipe we enjoyed it. Thank you for the keeper Valerio! Read More
(3)
Rating: 5 stars
01/31/2013
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! Read More
(3)
Rating: 5 stars
03/21/2013
This is a fantastic recipe. The one change I made was only use a few drops of hot sauce a 1/2 cup of my hot sauce would have been over whelming. Read More
(2)
Rating: 3 stars
03/06/2015
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. Read More
(1)