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1 head green cabbage, thinly sliced

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1 small red onion, thinly sliced

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2 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch cubes

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1 ripe, Fresh California Avocados, seeded and peeled

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2 tsp. salt

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1/4 tsp. ground black pepper

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1/2 cup champagne vinegar

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1/4 cup olive oil

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1/2 tsp. cayenne pepper

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1/2 tsp. sugar

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2 lb. boneless pork butt

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1/8 lb. smoked bacon

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1 cup BBQ sauce

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2 cups low sodium chicken broth

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1 Tbsp. kosher salt

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1/2 tsp. ground black pepper

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2 Tbsp. apple cider vinegar

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8 whole grain sandwich buns

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California Avocado Slaw (see make-ahead recipe below)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.