Enjoy everything you love about slow-cooked barbecue in under 1 hour.
Get ready to rock your taste buds with one of my favorite sandwiches! You can enjoy everything you love about slow-cooked barbecue in under 1 hour. Simply coat thick pieces of pork shoulder with a homemade sweet rub then pressure-cook it in your favorite barbecue sauce and beef broth for a juicy and tender finish. This recipe is a flavor explosion in your mouth, and whether you're cooking for a party or just trying to get dinner on the table for the family, these sandwiches are the way to go!
Serves: 6-8
Prep Time: 15-20 minutes
Cook Time: 1 hour
INGREDIENTS
For the Pork:
- 2Ib (907g) pork shoulder, trimmed and cut into 3-inch (7.5cm) chunks
- 1 tablespoon light brown sugar
- 1 teaspoon chili powder
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground oregano
- ½ teaspoon ground cinnamon
- 2 tablespoons avocado oil
- 1½ cups beef broth
- 1 tablespoon liquid smoke
- 1 tablespoon apple cider vinegar
- 1 cup barbecue sauce
- 8 brioche buns
For the Slaw:
- ½ head of green cabbage, thinly shredded
- 1 Granny Smith apple, thinly sliced
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- Kosher salt and freshly ground black pepper, to taste
METHOD
-
In a large bowl, combine the pork, brown sugar, chili powder, salt, smoked paprika, garlic powder, onion powder, oregano, and cinnamon. Massage the seasonings into the meat.
-
In a large saucepan (or in your Instant Pot using the saute function) heat the avocado oil over medium-high heat. Working in small batches, add the pork to the pan and sear on all sides.
-
Add the pork, beef broth, liquid smoke, apple cider vinegar, and barbecue sauce to the Instant Pot. Close the lid and set the valve to the sealing position before cooking on high pressure for 1 hour.
-
Once done, allow the pressure to release naturally for 10 minutes, then do a quick release to release any remaining pressure.
-
Open the lid and remove the cooked pork shoulder. Transfer it to a large bowl and use two forks to shred the meat.
-
To make the apple slaw, in a large bowl, combine the cabbage, apple, carrots, mayonnaise, and white vinegar. Mix well until combined. Add the sugar, then add salt and pepper to taste.
-
Serve the pulled pork topped with the apple slaw on brioche buns and enjoy!
This recipe is the ultimate dessert and is guaranteed to warm you right up.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Nadiya Hussain's stunning khoshari, a dish layered with different flavours and textures including rice, lentils, chickpeas and served with a side of marinated steak, has a real special occasion feel, perfect for Eid celebrations, dinner parties or whenever you want to impress.
To a giant plastic pitcher, its rim etched and toughened by years of use, I watched my two older brothers, Tyler and Jason, add an obscene amount of grape Kool-Aid, deepening the liquid within to a dark purple.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
