Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches Recipe

Name: Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
12 brioche buns, split
2
For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl.
3
Rub all over the pork.
4
Cover and refrigerate for 1 hour or up to overnight.
5
Preheat the oven to 300 degrees F. 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.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons smoked paprika, 2 tablespoons coarsely ground black pepper, 2 tablespoons coarse salt, 1 tablespoon chili powder, and more.

Yes, Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches

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