Pulled Pork & Asian Coleslaw

Pork
Yield: 10-12 portions
3lbs Pork Butt
1tsp Black Pepper (ground)
2tsp Garlic Powder
2tsp Onion Powder
2tsp Smoked Paprika
2tsp Dry Mustard
2tsp Kosher Salt
1TBS Olive Oil
1bottle Beer
1cup Water
1/2cup Apple Cider Vinegar
1/2cup Ketchup
1/4cup Brown Sugar


Pressure cooker Preparation:
• Mix together in a bowl the black pepper, garlic powder, onion powder, smoked paprika, dry mustard and kosher salt. Mix well. Rub the outside of the pork butt.
• Heat the pressure cooker on med- high heat with the lid off. Add the 2 tablespoons of olive oil and sear the pork on all sides until brown.
• Now take out the pork and set aside. Add the beer, water and scrape the bottom of the cooker with a wooden spoon. *This will keep the bottom from burning and will add more flavor.
• Insert a steam basket or grid in the bottom of the pressure cooker. *This prevents the pork from burning and help the steam circulate.
• Place pork in the cooker and seal the lid. Heat the cooker on med-high heat until you hear the steam releasing from the top of the cooker (it will make a whistling sound). Push down on the pressure valve for 2-3 seconds to release steam and reduce the heat to low. Cook for 90 minutes. You may have to release steam several times throughout the cooking process.
• After the 90 minutes pull the cooker off of the stove and it let cool for 10 minutes.
• Release the remaining steam, if any, then open the lid. Pull out the pork and place into a clean bowl. With two forks shred the cooked pork. Reserve the leftover liquid. Add the apple cider vinegar, ketchup, brown sugar and mix well. Bring to a boil then reduce to a simmer. Reduce the liquid by half.
• Pour the reduced liquid over the shredded pork and mix well. Adjust seasoning with salt and pepper.

Crockpot Preparation:

• Mix together in a bowl the black pepper, garlic powder, onion powder, smoked paprika, dry mustard and kosher salt. Mix well. Rub the outside of the pork butt.
• Heat a medium frying pan on med-high heat. Add the 2 tablespoons of olive oil and sear the pork on all sides until brown.
• Now take out the pork and set aside. Add the beer, water and bring to a simmer. Scrape the bottom of the pan with a wooden spoon. Pour all the liquid in the crockpot.
• Also add pork into the crockpot and cover with the lid. Turn the heat to low and cook for 12 hours or until tender.
• Pull out the pork and place into a clean bowl. With two forks shred the cooked pork. Reserve the leftover liquid. In a frying pan add the reserved liquid and the apple cider vinegar, ketchup, brown sugar and mix well. Bring to a boil then reduce to a simmer. Reduce the liquid by half.
• Pour the reduced liquid over the shredded pork and mix well. Adjust seasoning with salt and pepper.

Asian Coleslaw Yield: 10-12 portions
1head Napa Cabbage, shredded
1/2cup Carrot, shredded
1bunch Green Onion, sliced
1/2cup Mayonnaise
1TBP Fresh Lime Juice
1tsp Sriracha Hot Sauce
1-1/2tsp Fresh Ginger
1TBS Honey
1TBS Soy Sauce
1TBS Rice Wine Vinegar
1/8tsp Sesame Oil
1tsp Kosher Salt

Preparation
• Place into a large bowl the mayonnaise, fresh lime juice, sriracha hot sauce, fresh ginger, honey soy sauce rice wine vinegar, sesame oil, kosher salt and mix well.
• Fold in the napa cabbage, carrot, green onion and refrigerate for at least 1 hour or 24 hours for best results. Season to taste.