Yield: 8 sandwiches Ingredients:
  • 4 lbs Pork Butt Roast, boneless or bone-in
  • 3 tbs light brown sugar
  • 2 tsp salt
  • 1 tsp ground mustard
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 1/2 cups chicken broth
  • 1 tbs Worcestershire sauce
  • 1 tsp liquid smoke
  • 2 tbs olive oil
  • Village Hearth Gourmet Hamburger Buns
  • Barbecue sauce
  • Pickled Red Cabbage Slaw, recipe follows
Directions:

Trim fat from pork roast and cut into 4 equally sized chunks.

Add all dry ingredients to a large bowl and whisk together. Add pork roast chunks to rub mix and coat well.

Add 2 tbs olive oil to Instant Pot and set to sauté. Once it indicates hot, add 2 pieces of the pork. Sear on each side for about 2 minutes each. Remove pork and set aside on a plate. Repeat with remaining pork pieces.

Once pork is seared and removed from pot, press cancel and add 1/2 cup chicken broth. Use a wooden spoon and deglaze the bottom of the pot. Make sure to scrape up all the bits. Then add remaining chicken broth. Worcestershire sauce and liquid smoke.

Place pork chunks directly into the liquid in the pot, spacing out as best possible. Secure lid and make sure vent is set to sealing. Pressure cook/manual on high pressure for 60 minutes. Then let pressure release naturally for 20 minutes or until pin drops.

Remove pork to a large bowl and shred with 2 forks.

Place meat on buns, top with barbecue sauce and slaw.


Pickled Red Cabbage Slaw
Ingredients:
  • 1 small head red cabbage, shredded
  • 4 large carrots, shredded
  • 4 green onions, thinly sliced
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon chili powder
  • salt and pepper, to taste
Directions:

Place shredded cabbage, carrots and green onions in a large salad bowl. Set aside.In a mixing bowl, whisk together the Dijon mustard, garlic, oil, apple cider vinegar, lemon juice, honey, vanilla, chili powder, salt and pepper; whisk until well combined. Pour dressing over the cabbage mixture and toss to combine.

Place in the refrigerator for 15 minutes.