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

Ingredients

• Pulled pork:
• 250 g boneless pork shoulder
• 1 tsp of each coriander and cumin seeds
• 1 tsp of each chile powder and black peppercorn
• 1 tsp Moutarde de Bourgogne PGI
• 1 tsp of each kosher salt and smoked paprika
• 4 tbsp Maple Syrup
• x 1.00 Drôme White Garlic PGI
• BBQ Sauce:
• 1/2 cup ketchup
• 6 tbsp Vosges Pine Honey PDO
• 1 tbsp apple cider vinegar
• 1 tsp Cayenne pepper and black pepper
• 1 clove Drôme White Garlic PGI
• 1 tsp of each smoked paprika and hot sauce
• 1 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 oz jar cornichons, drained, sliced
• 1/2 c mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp Vallée des Baux-de-Provence Olive Oil PDO
• 1/2 c chopped fresh cilantro
• 1 cut in half on the bias and split lengthwise Fresh baguette