Pulled Pork Sandwich from Valerio

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Step 1

Start by mixing 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 the time.

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Step 2

When you’re ready to cook, pour the beef stock and hot sauce into your pressure cooker. Stir in honey, molasses, maple syrup, and crushed garlic cloves. Place the pork in the cooker, seal the lid, and bring it up to low pressure over high heat. Once it reaches pressure, turn the heat down to low and let it cook gently for about 2 hours.

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Step 3

While the pork is cooking, whip up the coleslaw by mixing mayonnaise, Dijon mustard, hot sauce, vinegar, salt, and black pepper in a bowl. Toss in the coleslaw mix until everything is coated nicely, then cover and chill until you’re ready to serve.

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Step 4

Once the pork is done, turn off the heat and let the pressure release naturally. Carefully 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, seal the lid again and cook under low pressure for another 30 minutes.

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Step 5

Take the pork out, saving about 1/4 cup of the cooking liquid. Shred the meat with two forks and set it aside. In a saucepan, heat some vegetable oil over medium heat, then add garlic and cook until it’s 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 cooking liquid. Season with salt and pepper, then bring the sauce to a gentle simmer.

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Step 6

To assemble, pile two big forkfuls of the shredded pork on each Kaiser roll, spoon on some of the barbecue sauce, and top with a couple of spoonfuls of coleslaw. Enjoy!