400 g pulled pork, chicken or beef (homemade or store bought)
250 mL (1 cup) shredded green cabbage
60 mL (1/4 cup) thinly sliced red onion
60 mL (1/4 cup) shredded carrot
15 mL (1 tbsp.) cider vinegar
Pinch of salt
In a medium bowl toss together the cabbage, carrots and red onions with a pinch of salt. Massage lightly with your hands to help break down the fibres in the cabbage. Add the vinegar and let marinate for 20 minutes.
If desired, lightly butter the buns and toast them in the oven or in a pan and then put them on a work surface.
Heat the pulled pork according to manufacturers instructions or in a frying pan.
Put two slices of cheese on the bottom half of each bun and then follow with ¼ of the pulled pork, ¼ of the cabbage and then top with the other half of the bun.