Valerio's Pulled Pork Sandwich Recipe - Allrecipes.com
Valerio's Pulled Pork Sandwich Recipe
  • READY IN 8 hr

Valerio's Pulled Pork Sandwich

Read Reviews (16)

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

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Original recipe makes 8 sandwiches Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
  6. 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.
  7. Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs 15 mins
  • READY IN 8 hrs
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

— 
Most Helpful Critical Review
May 06, 2013

The rub and cooking liquid was great. The cole slaw and BBQ sauce was bad. Way too much salt and vinegar. I followed the recipes exactly! I will make the meat again but I will find a better cole slaw and bbq sauce!

— 
Aug 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!

— 
Mar 18, 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!

— 
Jul 07, 2012

Very Good, Loved It. Thanks Rox

— 
Mar 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!

— 
Jan 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!

— 
Jan 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.

— 

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Nutrition

  • Calories
  • 874 kcal
  • 44%
  • Carbohydrates
  • 87.5 g
  • 28%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 3540 mg
  • 142%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

valerio
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