Dr Pepper Pulled Pork Sandwiches

Preparation

Look for a boneless pork butt with some fat still left on. You don’t have to season the pork overnight, but doing so helps the fat crisp up a bit and the meat absorb more seasoning throughout.

BRAISE THE PORK

1. Season pork generously and all over with 1 tablespoon of salt. Cover with plastic and refrigerate overnight, if desired.
2. Preheat oven to 325°. Heat oil over medium-high in a HexClad 5QT Hybrid Dutch Oven or 8QT Hybrid Stock Pot and add pork, fat side down. Cook, turning meat occasionally to brown all sides, until an even golden crust forms, 10 to 12 minutes. Remove pork to a plate
3. Stir the paprika, tomato paste, garlic, ginger, and shallots into the pot and cook, stirring for 1 minute. Then add the vinegar, bay leaf and Dr Pepper. Return pork to pot, fat side up. Bring liquid to a boil, then cover and transfer to the oven. Cook, basting occasionally, until pork is very tender and easily shreds with a fork, 2 ½ to 3 hours. Uncover and continue to cook, basting once or twice, until the sauce has reduced slightly, 20 to 30 minutes more. Remove from oven and let cool slightly. Using two forks, shred the meat into bite size pieces and return to the liquid (if you started with a very fatty piece of pork, you can skim some of the rendered fat from the braising liquid before adding back the shredded pork).

FRY THE ONIONS

1. Meanwhile, in the last hour of making the pork or shortly before serving, slice the onion crosswise and separate into individual rings. In a shallow bowl, place ½ cup of the flour. In another bowl whisk the remaining beer, ½ cup flour, baking powder, 1 teaspoon salt and ¼ teaspoon pepper until smooth, adding 1 to 2 tablespoons of ice water to thin to a crepe-like batter consistency, if needed.
2. Heat 1-inch oil in 4.5 QT HexClad Deep Sauté Pan to 360° (if you don’t have a thermometer, you can test the oil by dropping a piece of batter in it. If it sizzles immediately it's ready). Working in batches, dredge onion rings in flour and shake off excess, then dip in batter, allowing excess to drip off. Drop in the oil (do not overcrowd the pan) and fry, turning occasionally, until golden and crisp, about 2 to 3 minutes total. Transfer to a baking sheet lined with a wire rack and season with salt. Repeat with remaining onion rings.

MAKE THE SLAW

1. In a bowl combine the coleslaw mix, mayonnaise, and mustard. Season lightly with salt and pepper.

ASSEMBLE THE SANDWICHES

1. Pile pulled pork onto rolls with mayo, pickles, a little bbq sauce, coleslaw and onion rings and serve immediately.