Valerio's Pulled Pork Sandwich

In a bowl, combine brown sugar, garlic powder, black pepper, red pepper flakes, salt, and paprika. (Prep time: 5 minutes)

Rub the spice mixture generously over the pork butt. Cover and refrigerate for at least 5 hours, or preferably overnight to allow the flavors to meld. (Marinating time: 5+ hours)

Pour beef stock and 1/2 cup hot sauce into a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and crushed garlic. (Prep time: 5 minutes)

Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Once at low pressure, reduce the heat to low, maintaining low pressure, and cook for 2 hours. (Cook time: 2 hours)

While the pork is cooking, prepare the coleslaw. In a bowl, whisk together mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, salt, and black pepper. (Prep time: 10 minutes)

Add the coleslaw mix to the dressing and toss to coat thoroughly. Cover and refrigerate until ready to use. (Chill time: 30+ minutes)

Once the pork has cooked for 2 hours, turn off the heat and allow the pressure to reduce naturally. Once the pressure is fully released, carefully remove the lid and let the pork rest for 5 minutes. (Rest time: 5 minutes)

Using two forks, shred the meat. If it doesn't fall off the bone easily, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for an additional 30 minutes. (Check and potentially cook longer: 30 minutes)

Remove the shredded meat from the pressure cooker, reserving 1/4 cup of the cooking liquid. Set the shredded pork aside. (Prep time: 5 minutes)

In a saucepan, heat vegetable oil over medium heat. Add the minced garlic and cook, stirring constantly, until fragrant and just starting to turn golden brown (about 3 minutes). (Cook time: 3 minutes)

Remove the saucepan from the heat and stir in ketchup, honey, hot pepper sauce, molasses, cider vinegar, and the reserved cooking liquid. Season to taste with salt and black pepper. (Prep time: 5 minutes)

Bring the sauce to a simmer over medium heat, stirring occasionally. (Simmer time: 5 minutes)

To assemble the sandwiches, split each Kaiser roll. Fill each roll with two generous forkfuls of pulled pork, two tablespoons of BBQ sauce, and two spoonfuls of coleslaw. (Assemble time: 5 minutes)