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

Valerio's Pulled Pork Sandwich

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 sandwiches Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 15 mins

    8 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Mar 06, 2015

I followed the recipe exactly as stated & must say that the pork was cooked well at about 2 1/2 hours and the BBQ sauce was a bit acidic. Next time if I make this I will less cider vinegar.

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!

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!

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!

Jul 07, 2012

Very Good, Loved It. Thanks Rox

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!

Apr 16, 2013

Just looking at the ingredients in this one made my mouth water in anticipation. We aren't real spice lovers in this house but I do love flavor so I cut the black pepper, red pepper flakes and salt in 1/2 and there was plenty of spice for us. Even though it was 3 T shy of rub there was still plenty for my 3-1/2 # roast. I didn't have any hot sauce but I did have a jar of Herdez Traditonal Chipotle Mexican Cooking Sauce in the house that I used in it's place. I also didn't have beef broth and had chicken broth to use up. My maple syrup was bad so I skipped that step knowing with the honey and molasses there would be plenty sweetness. There was plenty (maybe too much) liquid for the amount of meat and I really think you could getaway with 1/2-3/4 the amount of liquid (at least for the electric pressure cooker). For the coleslaw mix I cut up my own cabbage and carrots. I used an electric pressure cooker that had presets that only allowed pressure cooking up to 40 minutes and I have no idea if that was a low pressure or not. I ran my cycle twice for a total of 80 minutes under pressure. It could have used about 20 - 30 more minutes but it was tender and shreddable as is. I think there was a good balance of sweet and spicy. This is the first time we've ever had coleslaw on pulled pork sandwich and I really enjoyed. Even though I made a few alterations to the recipe we enjoyed it. Thank you for the keeper Valerio!


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  • 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
  • 3492 mg
  • 140%

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

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