Pulled Pork Sandwich with California Avocado Slaw

Serves: 8


California Avocado Slaw

1 head green cabbage, thinly sliced
1 small red onion, thinly sliced
2 ripe, Fresh California Avocados, seeded, peeled and cut in 1/2-inch cubes
1 ripe, Fresh California Avocados, seeded and peeled
2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup champagne vinegar
1/4 cup olive oil
1/2 tsp. cayenne pepper
1/2 tsp. sugar

Pulled Pork Sandwich with California Avocado Slaw

2 lb. boneless pork butt
1/8 lb. smoked bacon
1 cup BBQ sauce
2 cups low sodium chicken broth
1 Tbsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. apple cider vinegar
8 whole grain sandwich buns
California Avocado Slaw (see make-ahead recipe below)

*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.