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