Recipe courtesy of Pablo Munoz

Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches

Name: Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT7H50M0.000S
Yield: 12 servings
Ingredients: 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; 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

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Level: Easy
Total: 7 hr 50 min

Prep: 30 min
Inactive: 1 hr 20 min
Cook: 6 hr

Yield: 12 servings

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Ingredients

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

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.