We are blessed in Portland to have Sheridan Fruit Company, a local grocer with an excellent meat counter. To make these sandwiches — an easy and popular dinner at my house — I buy the Carlton Farms smoked pulled pork sold at Sheridan’s and mix it with barbecue sauce.
If you’d rather make your own pulled pork, I suggest following Melissa Clark's recipe for small-batch pulled pork. I made it recently while vacationing in the Midwest, and was delighted with the results.
| ||½ || cup mayonnaise |
| ||2 to 3 || Tbsp. apple-cider vinegar |
| ||1 || garlic clove, minced |
| ||~ || Salt and freshly ground pepper, to taste |
| ||1 || tsp. celery seed or 1 Tbsp. finely chopped pickled or fresh jalapeños (optional) |
| ||1 || small cabbage, or half of a large one, core removed and leaves thinly sliced |
| ||1 || large carrot, peeled and grated coarsely or cut into thin slices |
| ||½ || cup thinly sliced onion or 1 bunch of green onions (whites and light greens), thinly sliced |