Directions
- In a medium bowl, combine mayo, seasoned rice vinegar, and poppy seeds to create your dressing. Mix until combined, then set aside.
- In a separate bowl, combine green and red cabbage, carrot, and jalapeno. Add 1/4 cup of the dressing mixture and allow to sit for at least 10 minutes.
- Meanwhile, preheat your gas griddle to medium-low heat.
- Place leftover pulled pork on the griddle and heat until slightly crispy.
- While your pulled pork is heating up, toast the buns in butter until golden brown.
- Remove your pulled pork and bun from the griddle and build your sandwich: Spread BBQ sauce on the bottom bun, then add pulled pork, more BBQ sauce, 1/2 cup coleslaw mixture, and the top bun to close it off.
- Enjoy!
