- Preparation Time : 20 mins | Cooking Time : 4 H | Makes 6 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 446.65 kcal |
| Total Fat | 12.37 g |
| Saturated Fat | 1.82 g |
| Sodium | 1095.18 mg |
| Dietary Fiber | 3.25 g |
| Sugars | 29.72 g |
| Protein | 11.39 g |
Ingredients List
- 4 cups pulled pork meat
- 1/2 cup Maille® Dijon Original Mustard
- 3/4 cup brown sugar
- 1/2 tbsp molasses
- 1/2 tbsp Worcestershire sauce
- 1 tbsp ketchup
- 2 tbsps apple cider vinegar
- 1/4 teaspoon dried onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon sea salt
- generous pinch of fresh ground pepper
- 2 1/2 cups thinly sliced purple cabbage
- 1 1/2 cups thinly sliced green cabbage
- 2 tbsps olive oil
- 1 tbsp apple cider vinegar
- 2 tbsps Maille old-style Dijon mustard
- 1 tbsp mayonnaise
- 1 tbsp brown sugar
- pinch of sea salt
- 16 mini buns
- Maille cornichons
- cilantro
DIRECTIONS
-
Toss the pulled pork with the bbq sauce until the meat is well coated. Top buns with pulled pork mixture (about 3-4 tablespoons per bun) and slaw, garnish with Maille cornichons and cilantro (optional), and serve. The meat and sauce mixture can also be heated up prior to serving, or it can be enjoyed as is, at room temperature.
-
Combine all ingredients in a mixing bowl. Whisk until well combined and smooth and you can no longer see the grains of brown sugar. Store in an airtight container in the refrigerator until ready to use. The sauce can be made 24 hours in advance.
-
Add both cabbages to a large bowl. Set aside. In a separate small bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, brown sugar and sea salt until combined. Pour over the cabbage mixture and toss to combine.
