Pulled Pork Sandwich

Combine brown sugar, garlic powder, black pepper, red pepper flakes, salt, and paprika in a bowl. Rub the spice mixture all over the pork butt, cover it up, and refrigerate for 5 hours or overnight.

Next, combine beef stock, hot sauce, honey, molasses, maple syrup, and crushed garlic in a pressure cooker. Stir everything together, then place the pork butt inside the pressure cooker and seal the lid. Bring the mixture to low pressure over high heat, then reduce the heat to low and maintain that pressure. Cook for 2 hours.

While the pork is cooking, prepare the coleslaw by mixing mayonnaise, Dijon mustard, hot sauce, white vinegar, salt, and black pepper in a bowl. Add the coleslaw mix to the bowl and toss everything together until it's well coated. Cover the bowl with a lid and refrigerate.

Once the pressure has reduced naturally, remove the lid from the pressure cooker and let the pork rest for 5 minutes. The meat should be tender enough to shred easily with a fork; if it's not, reseal the lid and turn on the heat again. Return the pressure cooker to low pressure and cook for another 30 minutes.

Take the pork out of the pressure cooker, reserving a quarter cup of the cooking liquid. Shred the meat using two forks and set it aside.

Heat some vegetable oil in a saucepan over medium heat. Add the minced garlic and cook, stirring constantly, until it's fragrant and just starting to turn brown. Remove the saucepan from the heat and stir in ketchup, honey, hot sauce, molasses, cider vinegar, and the reserved cooking liquid. Season with salt and black pepper to taste.

Fill each Kaiser roll with two big forkfuls of pork, a couple of tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.