Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches
Serves: 3
Lelia Marks
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
63
Sourness
34
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Paprika (smoked)2 tbsps
Coarse Salt1 tbsp
Chili Powder1 tbsp
Garlic Powder1 tbsp
Brown Sugar1.25 cups
Mayonnaise1 cup
Rice Wine Vinegar2 tsps
Granulated Sugar1 large
Carrot (coarsely grated)Directions:
1
For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl
2
Rub all over the pork
3
Cover and refrigerate for 1 hour or up to overnight
4
Preheat the oven to 300 degrees F
5
Pour the beer into a roasting pan
6
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
7
Remove the pork from the oven and let the meat rest for at least 20 minutes
8
Heat the barbeque sauce in a saucepan over low heat
9
Keep warm
10
Shred the pork using two forks
11
In a large bowl, toss the pork with the warm barbeque sauce until well coated
12
For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl
13
Add the cabbage and carrots and toss to coat
14
Season with salt and pepper, cover and refrigerate for at least 1 hour
15
The coleslaw can be made up to 2 hours in advance
16
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