1/2 cup slow roasted pork shoulder, (about 4 cups shredded)
3/4 cups leftover gravy, or barbecue sauce
4 to 6 buns
Preheat oven to 350F. Place foilwrapped pork on a baking sheet and heat for 30 min or until warmed through. Discarding any fat and bone, use a fork to pull meat into shreds. You should have at least 4 cups.
Heat gravy or barbecue sauce and toss with shredded pork.
Combine cabbage, carrot and onion in a bowl. Set aside.
Whisk together mayonnaise, cider vinegar, lemon juice and sugar, and season with salt and pepper to taste. Pour dressing over vegetables and toss to coat.
Pile pork onto buns and top with coleslaw. Serve extra coleslaw on the side.
Protein 36g, Carbohydrates 30g, Fat 27g, Fibre 3g, Sodium 667mg.