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Pulled Pork Sliders with

Vinegar Slaw Dairy-Free

Take a trip to the South with this classic pulled pork and coleslaw
combo. This recipe uses leftovers from dishes like Braised Pork
Loin with Dried Figs and Roasted Asparagus (page 238). If you
don’t have leftover pork, you may substitute shredded chicken. Or,
stop by your favorite barbecue joint and pick up a pound of pulled
pork without their (sugary) sauce.

Ingredient Variation: If you prefer creamy coleslaw, substitute
the Confetti Coleslaw (page 201) for this vinegar variety. You may
also serve the slaw on the side, if you prefer.

3 tablespoons avocado oil ¼ teaspoon dry mustard
2 tablespoons apple ¼ teaspoon ground cumin
cider vinegar 3 cups shredded coleslaw mix
1 tablespoon honey 3 cups shredded cooked pork
½ teaspoon salt ½ cup Smoky-Sweet Barbecue
½ teaspoon freshly ground Sauce (page 291)
black pepper 12 whole-wheat slider buns
1. In a large bowl, whisk together the oil, vinegar, honey, salt, pep-
per, mustard, and cumin. Add the coleslaw mix and toss well to
coat. Cover and refrigerate for 1 hour.
2. In a large skillet over medium heat, warm the pulled pork with
the barbecue sauce for 10 minutes.
3. Spoon the pork onto the buns and top each with coleslaw. Serve.
Serves 4. Prep time: 10 minutes. Cooking time: 10 minutes.
Total time: 20 minutes (plus 1 hour to chill).

Per serving: Calories: 409 Fat: 9.5g Saturated Fat: 2.3g Protein: 34.2g
Carbohydrates: 46.2g Fiber: 4.8g

Meat and Poultry Dinners 233