Pressure Cooker BBQ Pork Sandwiches
Shredded pork seasoned with Carroll Shelby’s famous Chicken Chili Seasoning can be used for sandwiches, tacos, burritos, nachos and more. Make a big batch, leaving plenty of time for the roast to absorb the spice rub flavors, for a tray of party sandwiches. Or freeze the shredded pork in portions, perfect for making a quick meal.
Ingredients
- 1 Carroll Shelby’s Chicken Chili Seasoning
- 1 tablespoon light brown sugar
- 6-8 garlic cloves, smashed
- 1 teaspoon coarse salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1 (3 1/2-pound) pork butt, bone-in
- 1-2 tablespoons vegetable oil
- 1 cup water (or chicken broth)
Sandwiches:
- Mayonnaise, to taste
- 6 hamburger buns
- Coleslaw
Directions
Prepare the pork: In a bowl, combine the contents of all the Carroll Shelby's Chicken Chili Seasoning packets except the masa packet (the masa can be reserved for another use) with brown sugar, garlic, salt, smoked paprika and chili powder; mix well. Coat the pork butt with the spice rub, cover and chill in the refrigerator for at least 8 hours and up to overnight. When ready to cook, remove from refrigerator for at least 30 minutes before cooking.
Turn an electric pressure cooker to the saute setting on high, then set the timer to 10 minutes. Add the vegetable oil; when hot, add the meat, fatty side down, and brown on all sides.
Add water to the pot. Per device instructions, lock the lid into place and make sure the valve is sealed. Set to cook on high pressure for 45 minutes. When done, let the pressure release naturally.
Transfer the cooked pork to a rimmed baking sheet. Using 2 forks, shred the meat into bite-size pieces and discard any bone and any large chunks of fat. Return the pork to the pot with the juices and let stand for an hour so it can absorb some of the juices.
Assemble sandwiches: Spread the mayonnaise on the bottom bun halves. Load each bottom bun half with shredded pork, top it with slaw, place the top bun halves on and serve.