Ingredients
2 ½teaspoons garlic powder
2tsponion powder
1tbspkosher salt
2tspblack pepper
1tspground coriander
1tspsmoked paprika
3lbpork shoulder, cut into 6–8 equal pieces
1tbspcanola oil
½mediumyellow onionminced
1 ½cuproot beer
3tbspdistilled white vinegar
½ cupbarbecue sauce
½mediumgreen cabbageshredded
½cup red onionpickled
1carrotshredded
1tbspapple cider vinegar
2tbspmayonnaise
1tspkosher salt
¼tspfreshly ground black pepper
sandwich roll
barbecue sauce
Preparation
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 to 3 minutes per side. Transfer to a cutting board.
Add the onion to the pot and cook for 3 to 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.
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 to 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, 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.
Enjoy!
