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Beer Braised Pulled Pork Sandwiches with IPA Jalapeno Slaw

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Ingredients
  

For the Pork:

  • 3 lb pork shoulder
  • 6 cloves garlic peeled
  • 2 tbs kosher or sea salt
  • 2 tbs brown sugar
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tsp chili powder
  • 2 tsp onion powder
  • 2 tbs olive oil
  • 24 ounces stout beer
  • 1 cup beef broth
  • 12 French roll sandwich buns

For the IPA Jalapeno Slaw:

  • 1 large jalapeno stem and seeds removed, chopped (about 1/3 cup)
  • 2 cups purple cabbage thinly sliced
  • 2 cups green cabbage thinly sliced
  • ¼ cup cilantro chopped
  • ½ cup sour cream
  • ½ cup IPA
  • 1 tbs lemon juice
  • 1 tbs sugar
  • ¼ tsp chili powder
  • ¼ tsp salt

Instructions
 

  • Preheat oven 300.
  • Using a paring knife, create 6, 2-inch deep holes fairly evenly spaced through the meat. Push a peeled clove of garlic into each hole until no longer visible.
  • Sprinkle the pork evenly with salt.
  • In a small bowl mix together the brown sugar, pepper, paprika, chili powder, and onion powder. Rub the spiced all over the surface of the pork.
  • In a large oven safe pot or Dutch oven (with an oven safe lid) heat the oil until hot but not smoking. Sear the meat on all sides, about 3 minutes per side.
  • Add the beer and broth, bring to a simmer.
  • Cover and place in the oven. Turn the meat over every 30-45 minutes. If the pot begins to dry out, add extra broth or hot water. Allow to cook until meat is falling apart, about 3 to 4 hours.
  • Remove from oven, shred using two forks while still in the pot. Allow to sit in the pan juices for ten minutes while you prepare the jalapeno slaw. Remove meat from pan juices, draining off most of the liquid prior to serving.
  • To make the slaw, combine all the jalapeno slaw ingredients in a bowl, toss to coat. Fill each sandwich bun with pork topped with slaw.