Hot Honey Pork with Creamy Lemon Slaw on Brioche

Ingredients

• 1 ½ lb shredded pork, Hormel VE #60055

• 2 oz hot honey, Mike’s VE #86964

• 4 ea. brioche buns, Michigan Bread VE #070357

• ½ c. mayo, Ventura VE #17800

• 2 tb lemon juice, Natalie’s VE #15268

• 4 c. shredded cabbage, Preferred VE #07286

• 6 green onions, sliced, Western VE #06260

• pepper, to taste

Directions

1. For the slaw, mix the mayo, lemon juice, cabbage and green onion- season well with fresh ground pepper.

2. Heat the pork up gently- divide between the four brioche buns. Drizzle the pork with the hot honey and divide the slaw up between the four sandwiches. Season slaw with a pinch of salt.