Ingredients

What you will need to start with:
2½ tablespoons extra virgin olive oil
1 yellow onion, diced
3-4 lb pork butt
4 tablespoons minced garlic
For the Pork Rub:
2 tablespoons Grill Mates Brown Sugar Bourbon seasoning
1 tablespoon smoked paprika
1 tablespoon dry basil
1 tablespoon dry marjoram
1 tablespoon garlic salt
1 tablespoon cayenne pepper
1 teaspoon onion powder
¼ teaspoon ground nutmeg
For the sauce:
¾ cup barbecue sauce
½ cup ketchup
½ cup bourbon whiskey
¼ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
½ tablespoon Himalayan sea salt
½ tablespoon ground black pepper
1 teaspoon spicy brown mustard
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
To build the sliders:
32 Hawaiian Rolls
14 thin slices pepper jack cheese
4 tablespoons mayonnaise
2 tablespoons creamy horseradish sauce
2 cups thinly chopped cabbage
To top the sliders:
8 tablespoons unsalted butter
1½ teaspoon garlic salt
1 teaspoon smoked paprika
1 teaspoon dry basil

Instructions

Begin by setting the Instant Pot to saute.
Add 1½ tablespoons of olive oil to the bottom of the pot, then add the onion and saute until soft and translucent.
As you're sauteeing the onions, cut the pork into large chunks and add to a bowl. Add all of the seasonings for the pork rub to the bowl, and combine until the pork chunks are well coated with the seasonings.
Remove the sauteed onions from the pot, placing in a bowl to set aside. Add the remaining 1 tablespoon of olive oil to the pot, then add the pork chunks once the oil is warmed. This will sear that seasoning into the pork before cooking in the instant pot.
Once all of the edges of meat are browned, add the onion back in as well as the garlic. Stir well.
Now add your favorite barbecue sauce (I chose one my mother in law brought back from Missouri, it's slightly thinner than most you find in the stores and it has a deep, rich taste). Add the bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, your favorite hot sauce (like Frank's or Crystal's), sea salt, pepper, brown mustard, smoked paprika, and cayenne pepper.
Stir well so the liquid is well combined, then put the lid on, lock into place and close the valve.
Power off, then push manual and set it to cook for 45 minutes on high.
You can allow it to slow release, or you can opt for quick release. Either one is fine.
Once you open the instant pot up, stir it all up again.
Add everything to a large pot and let it simmer on the stove for another 10 minutes or so until the liquid reduces substantially and thickens. As it's on the stove you can shred the pork with two forks fairly easily.
Once the liquid is thickened and the pork is shredded, preheat your oven to 350 degrees.
Grab your Hawaiian Rolls and cut them in half (like a bun) while they're all connected.
Slather the bottom half of the rolls with your favorite mayonnaise, and the top with a thin layer of horseradish (trust me).
Combine the pork with cabbage and then spread across the bun bottoms. Spread a thin layer of pepper jack cheese on the top, then carefully lay the bun tops back on the sliders.
Warm up your butter in the microwave in a small bowl for about 15-20 seconds, until melted, then mix in the garlic salt, paprika and basil. Carefully brush the seasoned melted butter on top of the sliders, then bake in the preheated oven for about 12-14 minutes.
Remove from oven and allow to cool. The tops of the buns will be golden brown with a nice toastiness to them.
Once cooled, use a long, sharp serrated knife to cut the sliders and place on a platter to serve!
Enjoy!
NOTES
**I usually get the double pack of Hawaiian Rolls at Costco and this recipe will utilize both sets. If it's too much to serve at once, you can refrigerate or freeze the shredded pork for a later use, or serve it all to your crowd! The cheese, butter and seasonings for the top is measured for 32 sliders though, so adjust according to how much you're making!

SANDWICHES