Pulled Pork Sandwiches With Creamy Coleslaw

1. 1

   Clean fat off pork; pat dry.

2. 2

   Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.

3. 3

   Line bottom of slow cooker with onions and garlic. Place spiced meat on top. Pour beer around the sides. Cook on low for 6-8 hours.

4. 4

   While meat cooks, combine mayonnaise, sour cream, mustard, sugar, pepper, salt, and vinegar in a large bowl. Add cabbage and onion, combine to coat. Cover and refrigerate until meat is ready.

5. 5

   When meat is cooked and tender, remove it from slow cooker. Place it on a cutting board and use two forks to shred the meat.

6. 6

   Pour juices from slow cooker into a bowl, strain out onions.

7. 7

   Return meat to cooker and top with about half of the juices. Serve immediately, on browned brioche buns topped with cole slaw. Save the extra juice to add to leftovers.

* Per serving · 4 servings · Values may vary.