Jalapeno-roast Pork on Ciabatta with Pickled Cabbage and Creole Mustard

• 2 cups apple cider or cane vinegar
• 2 tablespoons salt
• 1/2 cup sugar
• 4 cups finely shredded green cabbage
• 2 cups finely sliced white or yellow onions
• 1 teaspoon freshly ground black pepper
• 24 ounces shredded Jalapeno-roast Pork (p. 269) or other cooked pork (about 3 cups)
• 8 ciabatta rolls, or 2 loaves ciabatta, each cut into 4 equal squares
• Mayonnaise (p. 181)
• Creole mustard
• Pickles
• Pickled cabbage

1. Place the vinegar, salt, and sugar in a small saucepan and bring to a boil.
2. Place the cabbage and onions in a large bowl.
3. Pour the hot vinegar mixture into the bowl, add pepper, and toss.
4. Let stand for 15 minutes, then toss again, taste, and adjust seasoning.
5. Add more vinegar, salt, or sugar accordingly.
6. Place in a glass or plastic container and set aside.
7. Place about 3 ounces of warmed shredded meat on bread or rolls with a little mayonnaise, mustard, and sliced pickles, and top with pickled cabbage.

apple cider, salt, sugar, green cabbage, onions, freshly ground black pepper, pork, rolls, mayonnaise, mustard, pickles, cabbage

Taken from www.epicurious.com/recipes/food/views/jalapeno-roast-pork-on-ciabatta-with-pickled-cabbage-and-creole-mustard-383467 (may not work)