Smoked Paprika Dry-Rubbed Pulled Pork Sandwiches

• 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.

paprika, ground black pepper, coarse salt, chili powder, garlic, brown sugar, bottles, storebought barbeque sauce, mayonnaise, rice wine vinegar, sugar, green cabbage, carrot, kosher salt

Taken from www.foodnetwork.com/recipes/smoked-paprika-dry-rubbed-pulled-pork-sandwiches.html (may not work)