In a large saucepan over high heat, stir together BBQ sauce and chicken stock. Add leftover pork. Bring to a boil, lower to simmer, cover and cook about 1-1/2 hours, or until the pork is falling apart. Remove from liquid, let cool about 5 minutes. Using 2 forks, pull the pork apart. Return to pan and stir.
Place about 1/2 cup of leftover pork onto bun, add beans and cole slaw.
Half head of cabbage, thinly sliced
2 carrots, grated
1/2 cup mayonnaise
3 or 4 scallions roughly chopped, or half red onion thinly sliced
2 tablespoons cider vinegar
In a large bowl, combine ingredients and stir well. Cover and refrigerate until ready to use.
2 tablespoons vegetable oil
1 onion, thinly sliced
2 cloves garlic, minced
1 jalapeno chile, minced (add more or less depending on how much heat you enjoy)
2 teaspoons cumin
2 teaspoons coriander
1 large can chopped tomatoes (or 3 medium tomatoes, chopped)
1/2 cup ketchup
1 cup cider vinegar
2 tablespoons brown sugar
1 bay leaf
1 cup chicken stock or water
In a large sauce pan over medium heat, heat oil. Add onion, garlic, and chile and slowly cook until onion becomes translucent. Add tomatoes, ketchup, vinegar, sugar, bay leaf, and stock. Bring to a boil, then lower to a simmer and cook about 30 minutes. Adjust seasoning.