Ingredients
- Dry Spice Rub:
- A generous blend of sweet brown sugar, aromatic garlic powder, bold ground black pepper, fiery red pepper flakes, savory salt, and vibrant paprika lovingly massaged into a flavorful 3.5-pound pork butt roast with the bone.
- Cooking Elixir:
- A rich concoction composed of 4 cups of hearty beef stock, a dash of fiery hot sauce, a touch of sweet honey, a hint of robust molasses, a drizzle of luscious maple syrup, and four crushed garlic cloves to infuse a depth of flavor.
- Coleslaw Creation:
- A creamy mixture of smooth mayonnaise, tangy Dijon mustard, a touch of spicy hot sauce, a pinch of salt, a sprinkle of ground black pepper, a splash of zesty white vinegar, all tossed with a 16-ounce bag of crisp coleslaw mix for a refreshing side dish.
- BBQ Infusion:
- A sizzling fusion of fragrant vegetable oil, pungent minced garlic, rich ketchup, sweet honey, a kick of hot pepper sauce, a touch of molasses, a splash of cider vinegar, seasoned with a sprinkle of salt and ground black pepper to create a lip-smacking BBQ sauce.
- 8 Kaiser rolls, split to perfection for assembling the ultimate barbecue experience.
Step 1
In a bowl, combine brown sugar, garlic powder, black pepper, red pepper flakes, salt, and paprika to create a flavorful spice mixture. Rub this mixture generously over the pork butt, then cover and refrigerate for at least 5 hours or ideally overnight to let the flavors meld beautifully.
Step 2
For the cooking process, start by pouring beef stock and hot sauce into a pressure cooker. Add honey, molasses, maple syrup, and crushed garlic cloves to the mix. Carefully place the seasoned pork butt into the pressure cooker, seal the lid, and bring it up to low pressure over high heat. Once at low pressure, simmer gently for about 2 hours.
Step 3
While the pork cooks, prepare a delicious coleslaw by mixing mayonnaise, Dijon mustard, hot sauce, white vinegar, salt, and black pepper in a separate bowl. Toss this creamy dressing with the coleslaw mix for a refreshing side dish. Chill the coleslaw in the fridge until ready to serve.
Step 4
After the cooking time is up, allow the pressure to release naturally before opening the lid. Let the pork rest for 5 minutes to retain its juiciness. If the meat isn't falling off the bone easily, you can reseal the lid, bring it back to low pressure, and cook for an additional 30 minutes.
Step 5
Once the pork is tender, remove it from the pressure cooker, reserving a bit of the cooking liquid. Using two forks, shred the meat into delectable strands and set it aside.
Step 6
In a saucepan, heat vegetable oil over medium heat. Sauté garlic until fragrant and lightly browned. Remove from heat and stir in ketchup, honey, hot sauce, molasses, cider vinegar, and the reserved cooking liquid. Adjust the seasoning with salt and pepper to your liking, then bring the sauce to a gentle simmer.
Step 7
To assemble the final dish, fill each Kaiser roll with a generous portion of pulled pork, a drizzle of the homemade barbecue sauce, and a dollop of the creamy coleslaw. Enjoy this flavorful and satisfying meal with your loved ones.
Extra Tips & Suggestions
- 1. Keep your succulent pulled pork in an airtight container to lock in all the delicious flavors and prevent it from drying out.
- 2. For a delightful twist, store your pulled pork in individual portion sizes in ziplock bags for easy grab-and-go sandwich making.
- 3. If you have leftover pulled pork, consider freezing it in ice cube trays for convenient portioning when you want to add a touch of savory goodness to other dishes.
