| Level: | Easy |
| Total: | 7 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr 20 min |
| Cook: | 6 hr |
| Yield: | 12 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
- 12 brioche buns, split
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 718 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 16 g |
| Protein | 37 g |
| Cholesterol | 116 mg |
| Sodium | 1134 mg |
Reviews
Simple list of ingredients, results were delish. I added a step and smoked the meat on my grill for 2.5 hours before braising in the oven. Great taste, big hit with the guys.