Instant Pot Pulled Pork Sliders & Coleslaw

Prepare the dry rub for the pork.
Combine one tablespoon each of:
Garlic Powder
Paprika
Cumin
Oregano
Dry Mustard
Onion powder
Brown Sugar
Preheat the instant pot on sauté high.
Cut two pounds of pork shoulder or pork butt into three equal slices.
Apply the dry rub evenly on all sides.
Add two tablespoons of olive oil to the pot and sear the pork on all sides for 3-5 minutes per side.
Remove the pork and deglaze the pot with one 14 oz can of chicken broth.
Using a wooden spoon, scrape the fond from the bottom of the pan.
Cut one large white onion into quarters. Place all four pieces in the bottom of the pan to act as a trivet to hold the pork off of the bottom of the pan. Place the pork on the onions.
Cancel sauté feature and turn on pressure cook, high. Put the lid on the instant pot and cook for 38 minutes. Then, do a quick release and remove the pork into one bowl, and the onions into another. Separate half of the pork into a different bowl to use for something else. (Unless you want to make lots! If that's the case, increase the bbq sauce to 1 cup in the step below.)
Meanwhile, make the coleslaw.
Prepare one half of a head of cabbage by slicing it in half, removing the outer leaves and the core. Dice into 1/4 inch squares.
Peel and shred two carrot sticks
Make the dressing for the coleslaw:
Combine 1/4 cup prepared ranch dip (I make mine using one 16 ounce container of full fat sour cream and one package of ranch seasoning....it really is the best way to make ranch dip!)
1/4 cup mayo of your choice
1 tablespoon rice wine vinegar
2-3 dashes of hot sauce of your choice
1 teaspoon each of onion powder and garlic powder
Whisk to combine and then check for seasoning: salt, pepper and sugar. (I usually like about 2 tablespoons of sugar and more pepper than salt....but you do you buttercup!)
Add the dressing to the cabbage and carrots
Stir to combine
Cover and refrigerate
Once the pork has cooled slightly, using two fork, begin to pull it into bite size shreds
Add 1/2 cup of your favorite bbq sauce and the onions from the pot. Stir gently to combine.
TOAST the King's Hawaiian rolls (which I forgot to do in the video) add some pulled pork, top with coleslaw and enjoy! I like to serve with potato chips and/or pineapple!
The leftovers are even better! So don't forget to save all them.
Thanks for watching!!! PLEASE SUBSCRBE....it actually really does help us!
Modern Jazz Samba by Kevin MacLeod
Link: incompetech.fi...
License: creativecommons...

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Great Video. I have enjoyed it very much.
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Please continue to produce more.
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