The BEST Pulled Pork Sandwich and Coleslaw

Coleslaw
3/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon Dijon mustard
1 tablespoon horseradish
1 teaspoon salt
2 teaspoons black pepper
2 tablespoons white vinegar
1 head cabbage, cored, tough leaves removed and shredded
2 small carrots, shredded
Combine all the dressing ingredients together in a large bowl. Adjust seasonings, if necessary. Add the cabbage and the carrots and toss to coat. Cover with plastic wrap and refrigerate for1 hour
**I didn't use horseradish, I used celery seed in place of it - but I don't know remember how much we used. Eric added it, I would start with 1/2 to 1 teaspoon.**

Wilsons' BBQ Award Wining Eastern Carolina Vinegar Sauce:
Recipe courtesy Ed Wilson, Wilson's Holy Smoked BBQ
1 quart cider vinegar
1 cup water
1/8 cup red pepper flakes
1/4 cup sugar
1 tablespoons Worcestershire
1 tablespoons kosher salt
1 tablespoons black pepper
1 (16-ounce) bottle ketchup
In a large saucepan, mix together all the ingredients, in the order given, over low heat. Simmer for 30 minutes.



Pour all but maybe a cup or so over Pork roast and cook until done, shred. Pour remaining sauce over. OR you can cook your pork then shred, then pour it over - save some out too to pour on after the pork is done right before you bun it.
Put pork on a bun, top with the coleslaw - You have to eat them together it is SO good! It brings out the taste of both pork and slaw