This touchdown worthy recipe is sure to score with your crowd on Super Bowl Sunday. In addition to your winning spread of chips, dips and vegetable trays, treat your family and friends to this delicious pulled pork BBQ served on homemade Byrd Mill Hot Rolls. We like to serve these topped with creamy cole slaw and hot sauce. Go team!
Ingredients and Instructions:
In the pressure cooker:
6 lb. pork loin roast
I cup of water
Cook on high pressure for 45-50 minutes with one cup of water. When cool enough, shred the meat easily with a fork.
For the homemade sauce:
1 cup apple cider
½ cup ketchup
¼ cup yellow mustard
¼ cup Worcestershire
1 tablespoon Tabasco
1 tablespoon onion powder
1 tablespoon garlic
1 tablespoon kosher salt
2 teaspoons hickory liquid smoke
1 teaspoon black pepper
1 cup sugar
½ cup honey
Stir together first 11 ingredients in saucepan. Stir in sugar and honey. Bring to a boil then simmer for 30 minutes. You can either mix the meat with the sauce, or serve the sauce on the side.
Byrd Mill Hot Roll Mix:
Combine the Byrd Mill Hot Roll Mix in a large bowl with 1 cup of warm water and the yeast packet. Let dough rise until double in size, punch down and divide into 12 equal portions. Bake in a 400-degree oven for 10-12 minutes.
