BBQ Pulled Pork Bowls

Ingredients

• 2 cups cubed cornbread
• 3 Tbsp. olive oil, divided
• ¼ cup stone-ground mustard
• 2 ½ Tbsp. honey
• 2 tsp. kosher salt
• 2 tsp. dry mustard
• ¾ cup plus 1 Tbsp. apple cider vinegar, divided
• 1 ½ tsp. grated garlic, divided (from 3 cloves)
• 2 (16-oz.) pkg. shredded tricolor coleslaw mix
• ¾ cup barbecue sauce
• 1 ½ lb. pulled smoked pork, warmed
• 1 ½ cups dill pickle chips

Instructions

1. 1Heat the oven to 350°F. Place the cubed cornbread on a rimmed baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
2. 2Bake the cornbread for 10 to 15 minutes until lightly toasted, stirring once halfway through. Remove from the oven and let the croutons cool for about 5 minutes. Cooling helps them crisp up further.
3. 3In a medium saucepan, combine the stone-ground mustard, honey, kosher salt, dry mustard, 3/4 cup of apple cider vinegar, 1 teaspoon of grated garlic, and the remaining 2 tablespoons of olive oil. Bring the mixture to a boil over medium-high heat, whisking occasionally.
4. 4Transfer the hot mustard mixture to a large heatproof bowl. Add the tricolor coleslaw mix and stir until the cabbage is thoroughly coated. The hot dressing slightly wilts the cabbage, making it tender but still crunchy.
5. 5In a separate medium bowl, whisk the barbecue sauce, the remaining 1 tablespoon of apple cider vinegar, and the remaining 1/2 teaspoon of grated garlic until smooth.
6. 6Arrange the warm coleslaw mixture, pulled pork, and dill pickle chips evenly among 6 bowls. Drizzle the barbecue dressing over the pork and finish with the toasted cornbread croutons.

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