Loaded BBQ Chicken Stuffed Bread
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2-Pound Pork Roast Shoulder
1 Tbsp. Olive Oil
½ Cup White Onion, Diced
2 Jars Head Country Sugar Free Bar-B-Q Sauce, Reserve 1 Jar
½ Cup Water
1 12 Count Package of Butter Rolls
4 Slices Pepper Jack Cheese
2 Tbsp Melted Butter
½ Tsp Garlic Powder
½ Tsp Chopped Parsley
Cut the pork into chunks to fit into the Instant Pot or pressure cooker. Add the olive oil to the Instant Pot and heat using the sauté function. Add the pork to the Instant Pot and brown for about 3 minutes on each side.
Turn off the Instant Pot and top the meat with onions. Evenly pour the entire contents from 1 jar of Head Country Sugar-Free to cover the pork. Evenly add the water.
Close the Instant Pot and make sure the valve is in the ‘sealed’ position. Cook on high pressure for 60 minutes.
Quick release the steam by moving the valve to ‘vent.’ Remove the pork to a cutting board. Preheat oven to 350 degrees.
Shred the pork—using two forks makes this easy.
Leaving the rolls attached, cut the tops of the rolls from the bottoms in one sheet. Place the roll bottoms on a lightly greased baking sheet. Top the bottoms with pulled pork, drizzle the desired amount of reserved sauce over the pork and rolls, and add the cheese. Add the tops of the rolls.
Mix the melted butter, garlic powder, and parsley. Use the butter mixture to lightly glaze the rolls.
Cook the sliders in the pre-heated oven for 5 minutes, or until the cheese melts. Slice the sliders to serve.
