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Pulled Pork Sandwiches With Fennel-Cabbage Slaw

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup salt

½ cup sugar

4 cups water

1 3lb pork butt

¼ cup mustard (Bone Suckin, or honey mustard would be interesting here)

1 tsp salt

1 tbsp sugar

1 tbsp chili powder (I used ground ancho)

¼ tsp cayenne

4-6 toasted challah or brioche rolls – something dense, buttery, and more substantial than your average hamburger bun.

1 lemon, juiced

1 tbsp Dijon mustard

½ tbsp cider vinegar

1 tsp sugar

½ tsp salt

1 tbsp olive oil

2 large fennel bulbs, trimmed, tough outer leaves removes, and very thinly sliced

1 small head of red cabbage, heart removed, thinly sliced

4 scallions, white and green parts, thinly sliced

10 cloves garlic, minced

2 jalapeno peppers, seeds and ribs removed, minced

1 1/2 cups generic BBQ sauce

1 leaves from 1 bunch of cilantro, finely chopped

½ cup beef broth

7 cloves garlic

1 cup ketchup

2 canned chipotle peppers in adobo

3 tbsp adobo sauce from can

½ cup beef broth (or water)

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