An ideal recipe for making apple dumplings cooked in cinnamon sauce.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 15 mins |
| Additional Time: | 5 hrs 15 mins |
| Total Time: | 8 hrs |
| Servings: | 8 |
| Yield: | 8 sandwiches |
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons red pepper flakes
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 (3 1/2) pound pork butt roast with bone
- 4 cups beef stock
- ½ cup hot sauce
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon maple syrup
- 4 cloves garlic, crushed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons white vinegar
- 1 (16 ounce) bag coleslaw mix
- 1 tablespoon vegetable oil
- 5 cloves garlic, minced
- 2 cups ketchup
- ½ cup honey
- 2 tablespoons hot pepper sauce
- 2 tablespoons molasses
- 5 tablespoons cider vinegar
- salt and ground black pepper to taste
- 8 Kaiser rolls, split
Instructions
- 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.
- 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.
- 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.
- 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.
- Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
- 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.
- Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.
Nutrition Facts
| Calories | 874 kcal |
| Carbohydrate | 88 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 3492 mg |
| Sugars | 50 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
This was by far the worst coleslaw I’ve ever eaten. Way too much salt. Pork was extremely peppery as well. Could half this recipe to make it more edible.
Excellent recipe!! Bbq sauce was amazing!
It was okay – nothing really special. I think the BBQ is what made the recipe though.
Really excellent recipe!! I followed exactly and used Frank’s hot sauce. Perfect!! It’s definitely going in the repeat file.
Very good!
Fantastic! I started making and then realized that the recipe calls for a pressure cooker, which I don’t own. So… I put it in a slow cooker for 5 hours and it was perfect! Recipe wise, I didn’t change anything and chose not to add salt or pepper to the BBQ sauce. The sauce is sweet and spicy deliciousness. I’m going to make a lot of this for an upcoming tailgate. I’ll be able to make a couple of days ahead and reheat on site. Perfect.
Wow!!!! I made this and another pulled pork recipe for a large family gathering. This tastes FANTASTIC without BBQ sauce added. In fact, when I make it the next time it will be for tacos. Great flavor between the sweet and hot. Everyone said that this was clearly the winner between the 2 recipes I tried.
Heaven, absolute heaven! The pork and BBQ sauce were phenomenal. I substituted the KFC clone recipe for the cole slaw. THANK YOU, VALERIO!
Amazing!!! Made it, shared it with a friend. Friend loved it so much that she told my co-workers. Co-workers talked me into making some and bringing it to work. Everyone loved it and I’ve made it for them several times. Tomorrow I’m trying it out on my parents. it’s been a huge hit every time I make it.
For once I followed the recipe , surprise it turned out great.
Perfect just as written. Takes a long time to make and it was worth it! Thank you!
Amazing! Used a slow cooker—8-10 hours on low. I made cornbread as one of the sides (see recipe below), and this is also really good if you skip the roll and pile everything on top of cornbread! Cornbread: 2 boxes Jiffy corn muffin mix; 1 cup sour cream; 3 eggs, beaten; 1/2 cup melted butter or margarine; 1 tsp. salt; 16oz. can creamed corn. Mix all ingredients together and pour into greased 9×13 baking dish.Bake at 375 degrees for 35 minutes or until lightly brown.)
Perfection! My family loved it!!!!!
My family LOVES this and it is made about once a week!
The pork came out AMAZING! The slaw was exceptional! I didn’t care for the BBQ sauce, but it didn’t need it!
Made this as a last minute meal so I didn’t have adequate time for the dry rub to sit. Didn’t make a difference. I just rubbed it in the dry rub and threw it in the pressure cooker. An hour later I poked it with a fork and it fell apart. It is by far the best pulled pork I’ve ever made (and I’ve tried a lot of recipes) and even though I have been eating it’s left overs for 2 days now I still look forward to the next time I get to make it. Absolutely incredible flavor. Of note: I didn’t make the Slaw or the BBQ sauce, I am not a Slaw kind of guy and I found it didn’t need the BBQ sauce masking the mind blowing flavor it already had.
was a great recipe…followed the recipe exactly. ..do not have a pressure cooker, I used my crockpot and it turned out great!
Would cut down on hot sauce. Very spicy and I love hot. Other than that it was great.
I used 2 lbs of leftover pork butt that I put into the crockpot with salt, pepper and garlic. Cut the wet ingredients in half and I had no molasses. But the coleslaw really makes this pulled pork sandwich sing! (Used a regular hamburg bun too)
I made this as indicated for a catered birthday party. This was really good and I would make it again!
Great recipe, everyone loved it!