One of my favorite things to eat is pulled pork sliders. That, paired with King’s Hawaiian rolls is the bomb! I like the idea of the sliders when you are entertaining a larger group because you can set up a table with the rolls and all the toppings and they can make their own mini sandwiches.
We came up with this pulled pork recipe by accident. We were trying to make a similar recipe written originally for a slow cooker but time got away from us and decided at the very last minute to modify the recipe, add additional ingredients and cook the pork on a pressure cooker.
Cooking pork in a pressure cooker always yields a moister product and cuts the cooking time by half (or even more if you are using a Crockpot).
As far as the coleslaw goes, personally, I don’t have a good rapport with celery seed. I think its flavor overpowers the slaw so I decided to substitute the traditional celery seed for ground celery seed that I found at Penzey’s Spices. The honey adds a touch of sweetness and the apple cider vinegar balances it.
- ¼ cup Sweet Paprika
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Ground Cumin
- 1 tablespoon Cayene Pepper
- ½ teaspoon Salt
- 5lb Boneless Pork Butt
- 1 cup Barbucue Sauce
- 1 cup Water
- ½ small Onion
- 1Carrot
- 1 Cabbage
- ¾ cup Mayonnaise
- 1 tablespoon Honey
- 2 teaspoons Ground Celery Seed
- 3 tablespoons Apple Cider Vinegar
- 24 King Hawaiian Sweet Rolls
- Kosher Pickles for garnish
- For the pork. Combine paprika, garlic powder, onion powder, ground cumin and cayene pepper and a ½ teaspoon of salt. Rub mixture over pork.
- Transfer pork to a pressure cooker. Add water and pour sauce over pork. Bring pressure cooker to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure and cook for 1 hour
- Remove the pressure cooker from heat and let the pressure equalize
- Transfer pork to a bowl, let it cool slightly and shred into bite-size pieces. Season with salt, pepper and more barbecue sauce to taste, reserve.
- For the Coleslaw, shred the cabbage and carrot finely and grate the onion
- Whisk the mayonnaise, honey, ground celery seed and apple cider vinegar in a bowl
- Add the shreded cabbage and carrot and the grated onion to mayonnaise mixture, season with salt and pepper. Stir to combine, reserve.
- To assemble the sliders, slice the sweet rolls and scoop pulled pork. Top with coleslaw and a pickle if desired
You can also use the leftover pulled pork as a topping on the Super Bowl Nachos! What a great idea!
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