for 6 servings
ROOT BEER PULLED PORK
- 2 ½ teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 3 lb pork shoulder, cut into 6–8 equal pieces
- 1 tablespoon canola oil
- ½ medium yellow onion, minced (about 1 cup – 150 G)
- 1 can root beer
- 3 tablespoons distilled white vinegar
- ½ cup barbecue sauce
PICKLED ONION SLAW
- ½ medium green cabbage, shredded
- ½ cup red onion, pickled
- 1 carrot, shredded
- 1 tablespoon apple cider vinegar
- 2 tablespoons mayonnaise
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- sandwich roll
- barbecue sauce
- Make the pulled pork: In a small bowl, combine the garlic powder, onion powder, salt, pepper, coriander, and paprika.
- Add the pork to a large bowl and sprinkle with the spice mixture, tossing to coat evenly.
- Turn an Instant Pot to the sauté setting. Add the canola oil and heat on medium heat. Working in batches, add the pork to the pot in batches and brown all over, 2–3 minutes per side. Transfer to a cutting board.
- Add the onion to the pot and cook for 3–5 minutes, scraping up any browned bits from the bottom of the pot, until the onion is soft and translucent. Add the root beer, vinegar, and barbecue sauce to the pot and stir to combine.
- Return the pork to the pot, nestling the pieces in together so they fit in a single layer and are sitting evenly in the cooking liquid. Put on the lid and seal the pressure valve.
- Cook on normal pressure for 60 minutes. Once the timer has stopped, let the valve naturally release for 15 minutes before manually opening the valve.
- While the pork is cooking, make the pickled onion slaw: In a medium bowl, combine the cabbage, pickled onions, carrot, vinegar, mayonnaise, salt, and pepper. Toss well to coat. Chill in the refrigerator until ready to serve.
- Using tongs, transfer the pork from the Instant Pot to a large bowl. Turn Instant Pot to the sauté setting and reduce the braising liquid by half, 10–12 minutes.
- Meanwhile, use 2 forks to shred the pork into small pieces, discarding any large pieces of fat or sinew.
- Starting with ½ cup (120 ml), gradually add the reduced braising liquid back to the pork until juicy and well-coated.
- To serve, spread barbecue sauce on both sides of each roll. Place a generous scoop of pork on each bottom bun and top with a small scoop of pickled onion slaw. Top with the top bun and serve.