Recipe courtesy of Pablo Munoz
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Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches
Total:
7 hr 50 min
Prep:
30 min
Inactive:
1 hr 20 min
Cook:
6 hr
Yield:
12 servings
Level:
Easy
Total:
7 hr 50 min
Prep:
30 min
Inactive:
1 hr 20 min
Cook:
6 hr
Yield:
12 servings
Level:
Easy

Ingredients

Pulled Pork: 
Coleslaw:

Directions

For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight. 

Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes. 

Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated. 

For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance. 

To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

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