BBQ Pulled Pork Sandwich with Sweet Onion-Cabbage Slaw
Preheat the oven to 350°F. Season the pork butt well with salt and pepper; put in a baking pan and add the chicken stock to completely cover the pork. Tightly wrap the pan with foil and braise in the oven for 4 hours. Meanwhile, make the BBQ sauce. Remove from the oven and cool. Shred the pork by hand when it is cool enough to handle. Mix the pulled pork with the BBQ sauce and set aside.
Melt the butter in a sauté pan over medium heat. Add the onions and garlic and cook until translucent. Stir in the brown sugar. Add the Cattlemen’s BBQ sauce, mustard, and vinegar and simmer over medium-low heat for 1 hour. Transfer to a storage container and cool.
In a small mixing bowl whisk together the mayonnaise, vinegar, and sugar. Set aside. In a larger mixing bowl, combine the cabbages, onions, and scallions. Add the mayonnaise mixture to the vegetables and season with salt and pepper. Store in the refrigerator.
In a small mixing bowl, whisk together the mayonnaise with 2 tablespoons of the BBQ sauce. Store in the refrigerator.
Warm the BBQ pork in a pan over medium heat. Toast the buns in the oven, on a grill, or using a panini press. Once the buns are toasted, spread both sides with a tablespoon of BBQ mayonnaise, add a half cup of slaw per sandwich and shredded pork. Cut in half and serve.