Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches

Total Time:
7 hr 50 min
30 min
1 hr 20 min
6 hr

12 servings

  • Pulled Pork:
  • 3 tablespoons smoked paprika
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons coarse salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • One 5- to 7-pound Boston pork butt
  • Two 12-ounce bottles wheat ale beer
  • 1 cup store-bought barbeque sauce
  • Coleslaw:
  • 1 1/4 cups mayonnaise
  • 1/3 cup rice wine vinegar
  • 2 teaspoons granulated sugar
  • 2 1/2 pounds green cabbage, cored and finely shredded
  • 1 large carrot, coarsely grated
  • Kosher salt and freshly ground black pepper
  • 12 brioche buns, split

  • 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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