Smoky Pulled Pork Hoagie with Tangy Slaw

Method 6 steps

1. 01

   Mix the brown sugar, smoked paprika, garlic powder and salt, then rub it all over the pork shoulder. Let it sit for at least 20 minutes.

2. 02

   Place the pork in a Dutch oven with 1/4 cup vinegar and 1/2 cup water. Cover and roast at 300 F for 5 1/2 to 6 hours, until a fork twists easily through the meat.

3. 03

   Meanwhile toss the cabbage and carrot with the mayonnaise, the remaining vinegar and a pinch of salt. Chill the slaw for at least 30 minutes.

4. 04

   Transfer the pork to a board and shred it with two forks, discarding any large pieces of fat. Skim the fat from the pan juices.

5. 05

   Toss the shredded pork with the barbecue sauce and a few spoonfuls of the pan juices until glossy and moist.

6. 06

   Pile the pork onto the toasted rolls, top with a generous mound of slaw and some pickled red onion, and serve with extra slaw on the side.

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