Ingredients

2 qts	Green cabbage, cored, thinly sliced
3 cups	Gala apples, seeded, diced
2 cups	Carrots, shredded
2 cups	Schwartz’s® Bread & Butter Pickles, ¼-inch dice
1-1/2 cups	Mayonnaise
2 tbsp	Lemon juice, fresh
1 tbsp	Granulated sugar
1 tbsp	Distilled white vinegar
2 tsp	Salt
2 tsp	Celery Seed
1 qt + 2 cups	Smoked pork, cooked
2 cups	Mesquite barbecue sauce, prepared
48 each	Cornmeal biscuits, prepared, 2-inch size, split in half

Procedure

To make Cabbage Slaw:

1. Combine cabbage, apples, carrots, and Schwartz’s® Bread & Butter Pickles in a large bowl.
2. Mix the mayonnaise, lemon juice, sugar, vinegar, salt, and celery seed in a small bowl.
3. Add to the cabbage mixture; stir to combine.
4. Refrigerate, covered, for at least 1 hour for flavors to blend. Makes 3 quarts To prepare pork: Combine the pork and barbecue sauce in a stockpot.
5. Cook over medium heat until temperature reaches 165°F.

To Make One Sandwich:

1. Top each cornmeal biscuit with 2 tablespoons barbecued pork and 2 tablespoons coleslaw.
2. Garnish sliders with additional Schwartz’s® Bread & Butter Pickles.

Yield: 24 Servings (2 sandwiches per serving)

Nutrition

No nutrition information available.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)