¾cup (1½ sticks or 169g)butter, very soft or melted
2largeeggs, at room temperature
melted butter for brushing (1-2 tbsp)
Instructions
Put pork in an Instant Pot with apple cider and liquid smoke. Close lid and lock in place. Set to pressure cook for one hour on high*. Allow pressure to release naturally. FOR SLOW COOKER: Place all ingredients in slow cooker and cook on low for 9-10 hours or until fall-apart tender.
Shred or pull pork with two forks and serve on Hawaiian rolls with barbecue sauce and coleslaw, if desired. Leftovers can be frozen.
Make Hawaiian Rolls
Blend the dry ingredients in the bowl of a stand mixer**** using the paddle or dough hook attachment. With the mixer running on low, slowly add the wet ingredients into the dry ingredients. Once completely combined, turn the mixer up to medium or medium high and beat for 5 minutes. The dough should be smooth and somewhat stretchy, but still pretty fluid and not at all like bread dough should be.
Remove the dough hook or paddle attachment. Scrape the dough together into a rough ball or mound using a bowl scraper or spatula. Cover the bowl and place it in a warm, draft-free area for about 2 hours, or until at least doubled in volume. Turning your oven on to the warm function (about 160-170° F) for just a few minutes and then turning it off before placing the dough inside is a great area for dough proofing. It should be fluffy looking and almost look like buttercream frosting. Chill for at least 4-6 hours, preferably overnight.
Remove dough from the refrigerator and knead briefly on a very well-floured surface into a smooth ball. At this point, either divide the dough in half and wrap the other half in plastic wrap for another use, or use the entire batch of dough to make two pans of rolls.
Divide dough into small portions (each portion should weigh about 1.5-2 ounces each) and roll each into a smooth, tight ball. Place into a greased or buttered baking dish (9 by 13-inch or larger).
Cover with plastic wrap and let rise in a warm, draft-free area until doubled in size. This could take an hour or more, depending on the warmth of your proofing area. When the rolls are almost done proofing, preheat the oven to 350° F.
When rolls have fully risen, brush them with melted butter and bake for 15-22 minutes or until rolls are golden brown and spring back when lightly touched. Brush again with the rest of the melted butter.
Notes
*If your pork butt is bone-in, you'll probably need to increase the cooking time to 1 ½-2 hours, depending on the size.
**If you can't find apple cider in your area (which can happen during the warmer months), use a strong apple juice, such as Simply Apple, or there are dry packets of apple cider mix that can be mixed with water to make apple cider.
***Psyllium husks are totally optional in all of my doughs. They do offer a little more stretch, but the dough will still be able to be kneaded without them so if you can't tolerate psyllium husks, reduce the milk to 1 ¼ cups (300ml) and proceed as directed.
****If you don’t have a stand mixer, it might be difficult to get the proper consistency for the dough. If you have a handheld mixer, you could try to use one (I haven’t tried it) but you most likely will need to beat it for about 5 minutes more (for a total of 10 minutes). If that doesn’t work (or you don’t have a handheld mixer), you could attempt to mix the dough vigorously by hand, maybe using a dough whisk like this one. I’ve never done it by hand so I can’t say if it will work or not. You’ll need to use your own judgement to see if this will work for you. Another option might be to use a food processor to mix the dough.
All components of this recipe (the rolls, pork, and barbeque sauce) can be frozen individually.