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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.