Pulled Pork Sammies

THESE WERE SO GOOD!  I made them for a catering event and I think all 20 people were in heaven.  The thing I like about pulled pork is when you have the rich, saucy, sweet and slightly spicy, delicious pork meat piled high with a cool, crisp, tangy slaw.  What a tasty combo!  And don't be blase about the bun!  Pick a bun that won't fall apart or get soggy with the pork and the slaw.  I chose a sturdy, yet tender ciabatta roll.  The basic gist is the following: rub pork, marinate over night, roast pork for a really long time, then shred it, mix in some homemade BBQ sauce so it stays really juicy, then you're ready to assemble your sand'iches.  Delish.

Follow the jump to see how to make it... for 6 peeps + leftovers, rather than 20.  :)

Ingredients

Pulled Pork:
6-8 lb pork butt (the butt is the upper part of the pork shoulder, not the bootie)
1 Tbs kosher salt (keep it kosher, yo)
1 Tbs sugar
1 Tbs smoked paprika
1/2 Tbs fresh ground pepper

Whisk the dry ingredients together and rub into the pork butt, pop the butt into a big ziplock and let it sit overnight in the fridge.  In the morning pop your butt into a big roasting pan and roast on 300 degrees for 6 hours.  The meat will be falling apart and melt-in-your-mouth delicious.  Take the roast out of the pan and pour off all of the juice/drippings into a de-fatter or a glass bowl.  Let the roast sit for half hour or so, so that it cools off enough to handle it.  First peel off any visible fat that didn't melt into the pan.  Disgard all of the fat that you can easily pull off.  Then just shred the meat with your hands, disgarding any fatty or connective tissue that remains, there will be a small pile of this stuff.  Put the meat in a big mixing bowl.  De-fat the drippings and disgard all of the fat, reserving the liquid that remains.  Mix in the BBQ sauce about a third at a time, you want the pulled pork to be well saturated with BBQ sauce.  Recipe below.  Add some of the drippings for extra moisture if needed.  Then assemble your sandwiches with your slaw.  Recipe below.

BBQ Sauce:
1 C ketchup
1 C apple cider vinegar
1/2 C molasses
1/2 C brown sugar
1 Tbs dijon
1 Tbs smoked paprika

Stir in all the ingredients and bring to a simmer.  Cook for 5 minutes.  Done.

Slaw:
1/4 head red cabbage, shredded
1/4 head green cabbage, shredded
Salt and Pep to taste
dressing (recipe below)

Mix all the ingredients together and let sit in the fridge for 30 minutes to marry the flavors.  

Dressing:
1 Tbs dijon
1 Tbs honey
1 Tbs mayo
1/4 C apple cider vinegar
1/4 C olive oil (maybe more, if too tart)

Mix first four ingredients together until completely homogenous.  Then whisk in oil in a steady stream until fully mixed.