Open Faced Pulled Pork Sandwich: with Southwestern Slaw and Mexican Cornbread 

Southwestern Slaw 

• 5 oz. Angel Hair Coleslaw (comes in a 10 oz. bag) 
• 1 Cup of Shredded Red Cabbage  
• ½ Cup of Matchstick Carrots  
• 1 Sliced Green Onion  
• ½ Red Bell Pepper, Thinly Sliced 
• ¼ Cup Fire Roasted Can Corn  
• ½ Chipotle Ranch  
• 1 tbsp. Mayonnaise 
• Splash Apple Cider Vinegar 
• Pepper  

Mexican Cornbread  

• ½ Cup of Self-Rising Cornmeal Mix   
• ¼ Cup of All Purpose Flour  
• 1 tbsp. of Baking Powder 
• 1/3 Cup of Whole Milk  
• ¼ tsp. of Salt  
• 1 Large Egg  
• 2 tbsp. + 2 tsp. of Vegetable Oil  
• ¼ Cup of Onion, Medium, Chopped  
• 7 oz. of Creamed Corn  
• 2 tsp. of Jalapenos  
• 2 tbsp. of Granulated Sugar  
• 2 oz. of Green Chilis 
• ½ Cup of Cheddar and Monterey Blend Cheese  

Pulled Pork  

• 3-5 lbs. Pulled Pork (Boston Butt) 
• 1 Bottle of Allegro Black Pepper Marinade