Sándwiches de cerdo desmenuzado a la barbacoa con ensalada de col casera

Ingredientes

• 3 cups shredded pulled pork
• 1/2 cup guava BBQ sauce (or your fave BBQ sauce)
• 4 toasted hamburger buns
• 14 ounces storebought coleslaw mix
• 1 cup shredded red cabbage
• 1/4 cup mayonnaise
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• Salt + pepper to taste

Preparación

1. 1

   You may have to do this in batches. Heat a deep skillet over medium heat. Add the leftover pulled pork, 1 cup at a time, with 3 tablespoons per cup of pork.

2. 2

   Heat for 5-7 minutes, stirring occasionally, until warmed through. Cover the pan with a lid for the first few minutes to trap steam and prevent drying out. Transfer to a plate and repeat with remaining pulled pork and BBQ sauce. Set aside.

3. 3

   In a bowl, mix coleslaw, red cabbage, mayo, red wine vinegar, honey, salt, and pepper until well combined. Set aside.

4. 4

   Evenly divide the BBQ pulled pork between the toasted buns then top with the slaw. Serve and enjoy!