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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 135 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rub				403.4676	0.0	89.7602	2.2667
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
garlic powder	2	tablespoons		64.214	14.1096	3.2107	0.1416
black pepper	2	tablespoons	ground	5.773	1.4708	0.239	0.075
red pepper flake	2	tablespoons		403.4676	0.0	89.7602	2.2667
salt	2	tablespoons		-	-	-	-
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
pork butt roast	1	pound	bone	403.4676	0.0	89.7602	2.2667
cooking liquid				403.4676	0.0	89.7602	2.2667
beef stock	4	cups		685.44	74.6928	25.3008	32.3568
sauce	1/2	cup		239.355	6.6582	12.550999999999998	18.1278
honey	3	tablespoons		-	-	-	-
molasses	1	tablespoon		61.0812	15.74	0.0	0.0211
maple syrup	1	tablespoon		52.0	13.408	0.008	0.012
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
coleslaw				-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
dijon mustard	2	tablespoons		403.4676	0.0	89.7602	2.2667
sauce	1	teaspoon		239.355	6.6582	12.550999999999998	18.1278
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
white vinegar	2	tablespoons		5.364	0.0119	0.0	0.0
coleslaw mix	1	bag		403.4676	0.0	89.7602	2.2667
bbq sauce				-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
garlic	5	cloves	minced	17.88	3.9672	0.7632	0.06
ketchup	2	cups		403.4676	0.0	89.7602	2.2667
honey	1/2	cup		-	-	-	-
pepper sauce	2	tablespoons		-	-	-	-
molasses	2	tablespoons		61.0812	15.74	0.0	0.0211
cider vinegar	5	tablespoons		15.645	0.6928	0.0	0.0
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667
kaiser	8			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.