Pulled-Pork Sandwiches With Cabbage, Capers, And Herb Slaw

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Arctic Garden Studio


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1-1/2 Tbs. capers, preferably salt-packed

2 cups very thinly sliced green cabbage

1/4 small red onion, very thinly sliced

1/4 cup chopped fresh flat-leaf parsley

3 Tbs. thinly sliced fresh chives

1-1/2 tsp. finely chopped fresh oregano

1–2 tsp. finely chopped preserved red chiles, such as cherry peppers or Calabrian peppers, or substitute Asian chile sauce (optional)

2 Tbs. red wine vinegar

Kosher salt

3-1/2 cups leftover shredded Slow-Roasted Pork Shoulder

1 baguette

3 Tbs. extra-virgin olive oil; more to taste

Position a rack in the center of the oven and heat the oven to 350°F.

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