Coleslaw

• This is a quick version and a small portion of coleslaw. Normally, I make larger portions to last several days, but this was a busy weekday where I only needed enough for 2 people.
• I prefer to grate my carrot and cabbage. I grate the carrot on the coarse side of the grater and place it in a tea towel. I don’t want the carrot juice, so I squeeze the tea towel hard a few times to get rid of most of the juice.
• Next, grate the cabbage. Generally, I think there should be 2/3 cabbage and 1/3 carrot in my coleslaw (roughly).
• Find a small bowl and mix all the other ingredients together, then taste your dressing. If it’s missing something, it’s most likely a bit more salt, pepper, or sugar that’s needed.
• When you are satisfied with the dressing, add the grated carrot and cabbage to the mixture.
• Let it sit for 20-30 minutes, and then it’s ready to serve.
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• I always pack our pulled pork into bags of about 300 grams and put them in the freezer. They are taken out of the freezer and placed in the refrigerator, so when I come home from work in the afternoon, I can take them out of the refrigerator.
• The meat is cooked, so it just needs a bit of heat, and I like to give it a bit of a crust too.
• Heat the pan to high and add the oil. When it's hot, add the meat along with 1-2 tbsp. barbecue sauce - this helps to caramelize it a bit.
• Give it 2-3 minutes on each side, and it’s ready to serve.
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• I often have homemade bread in the freezer for a busy weekday, so I used bread from this recipe. 
• I just warmed them on the toaster on the defrost setting for 4-5 minutes on each side.
• Cut the bread open and add mayo and barbecue sauce on each side, then add 1 tbsp. pulled pork and 1 tbsp. coleslaw, and repeat until it’s filled up.
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