Pulled Pork Sandwiches with Creamy Coleslaw

Ingredients

• FOR THE PULLED PORK:
• 4 pounds Pork Shoulder/Butt
• 1 Tablespoon Brown Sugar
• 1 Tablespoon Paprika
• ½ teaspoons Cayenne Pepper
• 1 teaspoon Salt
• 1 teaspoon Cumin
• 1 teaspoon Black Pepper
• 1 whole Small White Onion, Cut Into Large Slices
• 3 Tablespoons Garlic
• 12 ounces, fluid Beer
• 12 Brioche Buns, To Serve
• FOR THE CREAMY COLESLAW:
• ¾ cups Mayonnaise
• ¼ cups Sour Cream
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Sugar
• ½ Tablespoons Black Pepper
• ½ teaspoons Kosher Salt
• 2 Tablespoons Cider Vinegar
• 1 whole Small Head Cabbage, Shredded
• 1 whole Medium Red Onion, Thinly Sliced

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