Recipe courtesy of Pablo Munoz

Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches

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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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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


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 


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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.