Pulled Pork Sandwich on French Baguette with Cornichon | Taste France Magazine

Ingredients

• Pulled pork:
• 2.00 lbs boneless pork shoulder
• 1.00 tsp of each coriander and cumin seeds
• 1.00 tsp of each chile powder and black peppercorn
• 1.00 tsp Burgundy Mustard PGI
• 1.00 tsp of each kosher salt and smoked paprika
• 4.00 tbsp Maple Syrup
• x 1.00 Drôme White Garlic PGI
• BBQ Sauce:
• 0.50 cup ketchup
• 6.00 tbsp Vosges Pine Honey PDO
• 1.00 tbsp apple cider vinegar
• 1.00 tsp Cayenne pepper and black pepper
• 1.00 clove Drôme White Garlic PGI
• 1.00 tsp of each smoked paprika and hot sauce
• 1.00 tsp freshly squeeze lemon juice
• Coleslaw:
• x 0.50 small red cabbage, shredded
• x 1.00 small red onion, thinly sliced
• x 1.00 fresh jalapeño, seeded, chopped
• 6.00 oz jar cornichons, drained, sliced
• 0.50 c mayonnaise
• 2.00 tbsp apple cider vinegar
• 2.00 tbsp Vallée des Baux-de-Provence Olive Oil PDO
• 0.50 c chopped fresh cilantro
• 1.00 cut in half on the bias and split lengthwise Fresh baguette