Valerio's Signature Pulled Pork Sandwich

Ingredients 0/28

Step 1

Blend together the brown sugar, garlic powder, black pepper, red pepper flakes, salt, and paprika in a bowl. Rub this spice blend all over the pork butt, then cover it up and pop it in the fridge for at least 5 hours, or even overnight if you have time.

Step 2

Pour the beef stock and half a cup of hot sauce into your pressure cooker. Add in the honey, molasses, maple syrup, and crushed garlic cloves, giving everything a good stir. Place the pork in the cooker, seal the lid, and bring it up to low pressure over high heat. Once it’s there, turn the heat down to keep it at low pressure and let it cook for about 2 hours.

Step 3

While the pork is cooking, whip up the coleslaw. Mix together mayonnaise, Dijon mustard, a bit of hot sauce, white vinegar, salt, and black pepper in a bowl. Toss in the coleslaw mix until everything is nicely coated, then cover and chill it in the fridge.

Step 4

When the pork’s done, turn off the heat and let the pressure release naturally. Once it’s safe to open, take off the lid and let the meat rest for 5 minutes. It should shred easily with a fork, but if it’s still tough, just seal it back up and cook under low pressure for another 30 minutes.

Step 5

Take the pork out, saving about a quarter cup of the cooking liquid. Shred the meat with two forks and set it aside. In a saucepan over medium heat, warm up some vegetable oil and sauté the garlic cloves until they’re fragrant and just starting to brown, about 3 minutes. Remove from heat and stir in ketchup, honey, hot sauce, molasses, cider vinegar, and the reserved liquid. Season with salt and pepper, then bring the sauce to a gentle simmer.

Step 6

To put it all together, pile two big forkfuls of the shredded pork onto each Kaiser roll. Spoon on a couple tablespoons of the barbecue sauce and top with two spoonfuls of the coleslaw. Serve and enjoy!