Valerio’s Pulled Pork Sandwich

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Description

This is a very messy but delicious sandwich with lots of 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
  • ½ 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
  • ½ 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

  1. Combine brown sugar
  2. garlic powder
  3. 2 tablespoons black pepper
  4. red pepper flakes
  5. 2 tablespoons salt
  6. and paprika in a bowl. Rub the spice mixture over pork butt
  7. cover
  8. and refrigerate 5 hours or overnight.
  9. Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey
  10. 1 tablespoon molasses
  11. maple syrup
  12. and 4 crushed garlic cloves. Place the pork butt in the pressure cooker
  13. seal the lid
  14. and bring up to low pressure over high heat. Reduce the heat to low
  15. maintaining low pressure
  16. and cook for 2 hours.
  17. While the pork is cooking
  18. make the coleslaw. Mix mayonnaise
  19. Dijon mustard
  20. 1 teaspoon hot sauce
  21. white vinegar
  22. 1 teaspoon salt
  23. and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate.
  24. 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
  25. reseal the lid
  26. turn on the heat
  27. return the pressure cooker to low pressure
  28. and cook for another 30 minutes.
  29. Remove meat from the pressure cooker
  30. reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
  31. 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
  32. about 3 minutes. Remove from heat and stir in ketchup
  33. 1/2 cup honey
  34. 2 tablespoons hot sauce
  35. 2 tablespoons molasses
  36. cider vinegar
  37. and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
  38. Fill each Kaiser roll with two big forkfuls of pork
  39. two tablespoons of barbeque sauce
  40. and 2 spoonfuls of coleslaw.

Prep Time: 30 mins

Cook Time: 2 hrs 15 mins

Total Time: 8 hrs

Servings: 8

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