Barbecue Pork Sandwich

• Vinegar slaw for barbecue
• 1 head cabbage, shredded
• 3 large carrots, grated
• 1 medium sweet onion, minced
• 1 cup cider vinegar
• 1/2 cup water
• 1 cup sugar
• 1 teaspoon celery seed
• 1/2 teaspoon turmeric
• 1/2 teaspoon white pepper
• 1 teaspoon dry mustard
• Barbecue sandwich
• 1 burger bun, or Kaiser roll
• 6 ounces pulled pork barbecue (I used the recipe posted here previously)
• 1/3 cup slaw, drained
• Barbecue sauce of your choice

1. Toss cabbage, carrots and onions together in a plastic or other bowl with an airtight lid.
2. Heat remaining ingredients to boiling and pour over cabbage mix.
3. Put lid on bowl and allow to sit on countertop for at least 2 hours, or as long as six or eight. Stir and refrigerate.
4. This keeps forever in the refrigerator. I just keep adding cabbage to mine over the course of the summer, and keep it all summer long.
5. Pile meat on bun; add a dollop of sauce, and top with slaw. Top with other half of bun. Grab a cold beer and enjoy.

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Taken from food52.com/recipes/4773-barbecue-pork-sandwich (may not work)