3 lbs. fresh boneless pork roast, cut into 3 pieces
2 packages gluten-free Three Bakers Whole Grain Hamburger Buns
½ cup gluten-free mayonnaise
1 Tbsp. apple cider vinegar
1½ tsp. sugar
Coarse salt and ground pepper, to taste
½ small green cabbage, thinly sliced (about 5 cups)
¼ small red cabbage, thinly sliced (about 3 cups)
In a slow cooker, stir together onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, garlic and pepper. Add pork to sauce mixture in crock, turning to coat well with sauce. Cover slow cooker with lid and cook on low setting for 8 to 10 hours or until pork is very tender.
Transfer pork to a large bowl or rimmed platter. Pull pork into shreds with 2 forks, discarding any fat that needs to be removed. Return shredded pork to slow cooker and toss with thickened sauce to combine.
Make creamy coleslaw: In a bowl, mix together mayonnaise, vinegar, sugar, salt and pepper. Add sliced cabbage. Mix cabbage with sauce until well combined.
Assemble sandwiches: Spoon pulled pork onto the bottom half of the Three Bakers Whole Grain Hamburger Buns. Top with a scoop of coleslaw and the bun tops. Serve remaining coleslaw on the side.