Pulled Pork (adapted from Valerio's Pulled Pork Sandwich on allrecipes.com)

Dry Rub:

2 tablespoons brown sugar

2 tablespoons garlic powder

2 tablespoons ground black pepper 

2 tablespoons red pepper flakes 
2 tablespoons salt 
2 tablespoons paprika 

1 (3 1/2) pound pork butt roast

Cooking Liquid:

4 cups beef stock 

1/3-1/2 cup hot sauce 
3 tablespoons honey 
1 tablespoon molasses 
1 tablespoon maple syrup 
4 cloves garlic, crushed

BBQ Sauce:  

1 tablespoon vegetable oil 

5 cloves garlic, minced 
2 cups ketchup 
1/2 cup honey 
2 tablespoons hot pepper sauce 
2 tablespoons molasses 
5 tablespoons cider vinegar 
salt and ground black pepper to taste 

Coleslaw:

1/4 cup sugar

3 tablespoons white vinegar

2 tablespoons vegetable oil

1 teaspoon celery seeds

1/2 teaspoon salt

1 (16 ounce) bag coleslaw mix

8 Kaiser rolls, split

Directions

1. Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight.
2. Pour beef stock and hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours.
3. Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork. If it doesn't, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes.
4. Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside.
5. Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat.
6. Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.

(I used store-bought BBQ sauce instead of making it. We don't put coleslaw on our sandwiches but serve it as a side.)