BBQ Pulled Pork Sandwich

This is a little tag team of braising in the Instant Pot and finishing on your BBQ grill. The Braising in the Instant Pot is so easy…

INSTANT POT BRAISE

4 pound pork butt cut in 4 equal pieces

Bella’s BBQ Rub https://bellabistro.com/bellas-bbq-rub/

1 bottle of beer 12 ounces

2 tablespoons apple cider vinegar

1 teaspoon liquid smoke.

Season the pork butt pieces well with the BBQ rub. Place the pork on a wire rack inside the instant pot. Pour the liquid ingredients in. Place the lid on top, make sure the valve is set to seal. Manually set the instant pot for 45 minutes. After time goes off, allow for a 20 minute natural release.

Its best to braise the day or night before you plan on finishing the pork on the grill.

Finishing on the grill: Since we did not sear the pork before we will now. Pre heat your BBQ grill to 450*. Lightly oil the pork and place on the preheated grill. Sear on all side then turn the temperature down to 350* You can start applying the BBQ sauce. Let slowly cook at 350* for about 20 minutes until the pork is nice and hot. Remove to a pan and using tongs or forks pull the pork apart.

Have all your ingredients ready, Pretzel Rolls, Slider Buns, Brioche Buns your choice. The recipes below are for a Cherry Balsamic BBQ Sauce that is crazy good. An Apple Bacon Slaw and Cherry Relish. All of these items can be made ahead of time, so great for entertaining. Just wait to dress the slaw until you are ready to use.

Cherry Balsamic Barbecue Sauce

2 cups tomato sauce

1 cup fresh cherries roughly chopped

1/2 cup balsamic vinegar

1 jar Murrays Spiced Cherry Preserves 

1/2  cup Dr Pepper 

2 tablespoons  A-1 sauce

2 tablespoons dijon mustard

2 tablespoons lemon juice

1 1/2  tablespoons molasses

1 1/2 tablespoons soy sauce

1 1/2 tablespoons  Worcestershire

1/2 teaspoon Tabasco

1 tablespoon Bella’s BBQ rub

2 sprigs of fresh rosemary

Combine all ingredients in sauce pan, slowly bring to a boil. Keep uncovered and cook until thickened. About 30 to 40 minutes

APPLE BACON SLAW

1 bag kale broccoli slaw mix

2 apples diced 

4 – 6 strips of cooked bacon roughly chopped

Balsamic Vinaigrette

1/4 cup balsamic vinegar 

1 teaspoon dijon

1 teaspoon honey

salt & pepper

3/4 cup extra virgin olive oil

Combine the balsamic, dijon, honey  salt & pepper, whisk until well combined. Slowly drizzle the olive oil whisking constantly until the vinegar & oil are emulsified.

Cherry Relish

1 1/2 cups fresh cherries pitted and roughly chopped

1/2 – 1 jalapeno seeded and minced

1/4 red onion minced

1 clove of fresh garlic minced

1 tablespoon fresh minced rosemary

1 tablespoon fresh minced parsley

1 tablespoon extra virgin olive oil

Mix all ingredients together in a small bowl.

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