Pulled pork sandwiches with tangy slaw

Uses 2½ cups of Sunday's pork and the pan juices

A quick barbecue sauce built on Sunday's pan juices, soft buns, and a sharp slaw piled on top. Done in 25 minutes.

25 min · serves 4

You need

• 2½ cups shredded pork (from Sunday)
• About 1 cup pan juices (from Sunday), or ½ cup water
• ¾ cup ketchup
• ¼ cup apple cider vinegar, plus 2 tbsp for the slaw
• 2 tbsp dark brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ small green cabbage, sliced very thin (about 4 cups), or a 14-oz bag of slaw mix
• ½ cup mayonnaise
• 1 tsp Dijon mustard
• ½ tsp celery seed (optional)
• Kosher salt and black pepper
• 4 soft potato buns, split

How to make it

1. Make the slaw first so it can soften: whisk the mayonnaise, 2 tbsp vinegar, mustard, celery seed, ½ tsp salt and plenty of pepper in a big bowl. Toss in the cabbage and leave it while you do the rest.
2. In a medium pot over medium heat, whisk the pan juices, ketchup, ¼ cup vinegar, brown sugar, Worcestershire and paprika. Simmer 5 minutes, until slightly thickened.
3. Add the pork and stir to coat. Cover and cook over medium-low 8 to 10 minutes, stirring now and then, until the pork is hot and has soaked up the sauce. Taste for salt and vinegar; it should be tangy and a little sweet.
4. Toast the cut sides of the buns in a dry skillet or under the broiler for 1 minute, until golden.
5. Pile the pork on the buns and the slaw on top of the pork.

Like it spicy? Add ½ tsp cayenne or a few dashes of hot sauce to the sauce.