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About the Recipe: Fermented kraut mellows together with carrots and green onions, which is topped with a golden mustard sauce. It’s tangy with a little touch of sweetness. The gold sauce gives the coleslaw a sweet tart taste and adds that mustard flavor peppery punch to your favorite pull-pork BBQ sandwich.
Cook’s Note: If your kraut is too tart, rinse with cold water until desired flavor.
Toast the buns on a grill or in the oven. Spoon BBQ pulled pork on the bun bottom, drizzled with the extra BBQ sauce. Top with a dollop of chilled sour cabbage coleslaw and a bun top. There is nothing like a pulled pork sandwich.
Yield: Serves: 4 to 6
pdf for Copy of Recipe – Sour Cabbage Coleslaw with Pulled Pork BBQ Sandwiches
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