Chicago Hot BBQ

Giardiniera heat. Pepperoncini tang. No nonsense.
Instant Pot • Sandwich build • Slow-burn heat

Chicago Hot BBQ Pulled Pork

Pulled pork that tastes like it has a longer backstory than it really does. Giardiniera brings the slow heat, pepperoncini juice keeps it bright, and slaw does the cleanup.

Yield 6 sandwiches
Prep 10 min
Cook 75–85 min
Heat Medium (scales)
Rule #1: If nothing sticks during the sear, you’re not searing—you’re warming. Those browned bits are the whole plot.
Chicago Hot BBQ Pulled Pork sandwich on a bun with coleslaw
CHICAGO HOT

Ingredients

Pulled Pork

  • 1 package pork tenderloins (~2–3 lbs total)
  • Montreal steak seasoning (liberal coating)
  • Extra virgin olive oil spray
  • 1/2 cup water
  • 1/4 cup giardiniera (Potbelly recommended)
  • 1/4 cup pepperoncini juice
  • 1 cup Sweet Baby Ray’s BBQ sauce

For Serving

  • Hawaiian burger buns
  • Prepared coleslaw
  • Extra giardiniera for garnish

Instructions

  1. Rinse + dry. Rinse tenderloins and pat very dry. Do not trim fat.
  2. Season. Coat all sides with Montreal steak seasoning.
  3. Sear. Instant Pot on Sauté. Olive oil spray. Brown all sides—let it stick a bit.
  4. Set aside. Remove pork to a plate.
  5. Deglaze. Add water + pepperoncini juice. Scrape every browned bit clean.
  6. Sauce base. Stir in giardiniera + BBQ sauce.
  7. Pressure cook. Add pork back + any plate juices. High Pressure 60 min.
  8. Quick release. Remove pork and shred.
  9. Finish right. Stir pot sauce. Mix ~1/2 cup into pork first, then sauce to taste.
  10. Giardiniera bits. Skim pieces from pot and fold into pork.
  11. Toast buns. Butter and brown in a pan like grilled cheese.
  12. Assemble. Pork → slaw → extra giardiniera to taste.
Pro move: If the pot sauce is thin, simmer it on Sauté 5–10 minutes while you shred.
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