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One Hour Pulled Pork Sandwich
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One Hour Pulled Pork Sandwich

One Hour Pulled Pork Sandwich

Everything a pulled pork sandwich should be - but faster. Melt-in-your-mouth pork piled high on a bun, tangy, just-sweet-enough homemade BBQ sauce, creamy slaw and crispy onions. It’s messy, ridiculous and worth every napkin.

Makes 6-8 sandwiches

Ingredients

Pork

  • 1 tablespoon each garlic powder, brown sugar, dry mustard (like Colemans) cumin, chipotle chili powder (or regular) Kosher salt, coarse ground black pepper
  • One 3 – 5 pound boneless pork shoulder (also called a pork butt, though it doesn’t come from there)
  • Neutral oil
  • 1 yellow onion, rough chopped
  • 4-5 cloves garlic, peeled
  • 1 cup chicken broth
  • Buns, toasted - of course
  • Coleslaw, recipe is here

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Onions

  • 1 large yellow or white onion, thinly sliced
  • 1.5 cups buttermilk
  • 2 cups all purpose flour
  • 2 tablespoons smoked paprika
  • Oil for frying
  • Kosher salt and coarse ground black pepper

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Sauce

  • 1/2 cup grainy Dijon mustard
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 3/4 cup apple cider vinegar

Directions

Pork

  1. Preheat instant pot or pressure cooker to saute
  2. Combine seasonings in a small bowl, mix well
  3. Cut pork into large chunks, lightly oil, season with the spice blend, and sear in the pot until browned on all sides - you might need to do this in 2 parts so you don't overcrowd the pot
  4. Put all the pork back into the pot with the onion, garlic and broth
  5. Lock lid in place, set valve to sealing and cook on high pressure 60 minutes - when done allow pressure to release naturally, 15 minutes
  6. Open the lid and using tongs or a slotted spoon, remove the pork and onion to a large serving bowl and shred with tongs or a couple forks
  7. Add sauce to as much pork as you want for the sandwiches and build: bottom bun, pork, slaw, the onions and top bun

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Onions

  1. Put the sliced onion and buttermilk in a large bowl; be sure all the onion is covered.
  2. Combine the flour and paprika in a separate large bowl and mix - let sit about an hour
  3. When ready to cook, heat oil to 350 degrees, remove a handful of onions from the buttermilk, shake off any excess, and drop into the flour mixture
  4. Toss, making sure all the onion slices get evenly covered, then carefully put into the hot oil, separating the pieces as you go
  5. Give them a gentle stir to keep from clumping together, and cook until golden brown and crispy, 2 to 3 minutes then transfer to paper towels to drain any excess oil
  6. Season with salt and pepper and serve

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Sauce

  1. Combine al sauce ingredients in a bowl, mix well and set aside