Pulled Pork Sandwiches With Creamy Coleslaw

• 4 pounds pork butt /shoulder
• 1 tablespoon brown sugar
• 1 tablespoon paprika
• 1/2 tablespoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 white onion small, cut into large slices
• 3 tablespoons garlic
• 12 ounces beer bottle good-quality
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons dijon mustard
• 2 tablespoons sugar
• 1/2 tablespoon black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons cider vinegar
• 1 head cabbage shredded
• 1 red onion medium, thinly sliced

1. Clean fat off pork; pat dry.
2. Combine brown sugar, paprika, cayenne pepper, salt, cumin, and black pepper. Rub all over meat.
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. 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. 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. Pour juices from slow cooker into a bowl, strain out onions.
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.

pork butt shoulder, brown sugar, paprika, cayenne pepper, salt, cumin, black pepper, white onion, garlic, mayonnaise, sour cream, mustard, sugar, black pepper, kosher salt, cider vinegar, cabbage, red onion

Taken from www.yummly.com/recipe/Pulled-Pork-Sandwiches-with-Creamy-Coleslaw-987508 (may not work)