Big Easy Bourbon Molasses Pulled Pork Sandwiches

Oh my goodness does our house smell amazing!  These Big Easy Bourbon Molasses Pulled Pork Sandwiches are so juicy and flavorful!  Though the recipe calls for extra BBQ sauce, but I gotta be honest, I didn’t need it.  The flavors of the Milford Spice pack were more than enough to make the pork perfect!  Do me a favor and try the pork without sauce first - you may not want to add any BBQ sauce just like me!

INGREDIENTS

For the Pulled Pork:

1 Tbsp brown sugar light or dark
3 Tbsp Milford Spice’s Big Easy Bourbon Molasses Spice
3 to 4 lbs boneless pork shoulder or butt cut into 1 lb segments 
1 tbsp liquid smoke
1 large Spanish onion quartered, or yellow
2 cups chicken stock
1 cup barbecue sauce use your favorite (Optional - the spice was so good, I didn’t use any extra BBQ
sauce)
Coleslaw (recipe included)
Brioche buns

For the Coleslaw:

1/2 head white cabbage, shredded
1/4 cup grated carrot
1 Tbsp chopped fresh flat-leaf parsley leaves
1 Tbsp caraway seeds
1/4 small, onion coarsely chopped
1/4 cup white vinegar
1 Tbsp Mayonnaise, or other prepared mayonnaise
1 1/2 tsp coarse salt
1 1/2 tsp sugar
3/4 tsp freshly ground black pepper
1/2 cup canola oil

DIRECTIONS

For the Coleslaw:

• In a large bowl, toss together cabbage, carrot, parsley, and caraway seeds.

• Place onion, vinegar, mayonnaise, salt, sugar, and pepper in the bowl of a food processor and process until well combined. With the motor running, drizzle in canola oil and process until fully combined.

• Transfer mayonnaise mixture to bowl with cabbage mixture; toss until well combined. Cover bowl tightly with plastic wrap and refrigerate for at least 1 hour and up to 3 days before serving.
  

For the Pulled Pork:

• In a large bowl, mix together the brown sugar and Big Easy Bourbon Molasses Spice.

• Brush the pork with the liquid smoke and then roll in the bowl with the spices to coat. Set aside. 

• Place the onion wedges in the Instant Pot, round sides down. Add the chicken stock and lay the pork pieces on top of the onion. 

• Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 60 minutes. When done, allow a 10-minute natural release, followed by a quick release. 

• Transfer the pork and onion to a mixing bowl. Reserve 1/4 cup of the juices from the pot and discard the rest. 

• Shred the pork and onion with a pair of forks or a hand mixer, and mix in the reserved juices and barbecue sauce (optional) before serving with some slaw and buns.