Pulled Pork Sandwiches

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium

DIETARY NOTES: Vegan, egg-free, dairy-free; not gluten-free

INGREDIENTS:

Slaw

½ small head red cabbage quartered, cored, and shredded

2 carrots peeled and shredded on box grater

½ small onion shredded on box grater

1 teaspoon Kosher salt

¾ cup vegan Hellman’s mayonnaise

2 tablespoons white vinegar

2 teaspoons organic granulated sugar

½ teaspoon ground black pepper

Pork and Sandwiches

2 tablespoons vegetable oil, divided

2 cups thawed Tender™ Pork

1 cup BBQ Sauce

4 each hamburger buns

Sliced jalapeños

Dill pickles

Chips and/or onion rings

INSTRUCTIONS

To keep this vegan-friendly, look for BBQ sauces that do not contain Worcestershire sauce or ingredients with animal products (we prefer Sweet Baby Ray’s Brand). Also, look for hamburger buns that are vegan; Dave’s Killer Bread’s Burger Buns area great option. We like chips or onion rings inside these sandos for added crunch factor.

1. For the Coleslaw: Toss cabbage, carrot, onion, and salt in large bowl until thoroughly combined. Transfer to colander, set colander over previous large bowl. Let stand until wilted, 30 mins. Meanwhile, In small bowl, Whisk mayonnaise, vinegar, sugar, and pepper in second large bowl.

2. Working in batches, wring wilted cabbage mixture out in dishtowel over and transfer to bowl with mayo mixture. Stir to combine. Refrigerate until chilled, at least 30 minutes.

3. For the pork and sandwiches: Heat oil in non-stick skillet over medium-high heat until shimmering. Add 2 cups pork to skillet; cook without stirring, until browned on underside, 3 to 5 minutes.

4. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3 - 5 mins. more. Transfer to large bowl, add BBQ sauce, and mix thoroughly, adding more sauce to taste.

5. Divide coleslaw, sauced pork, jalapeños, and pickles evenly among burger buns. Serve with (or add inside) some type of crunch factor.