Ingredients 

  • 1 2oz cup Aveyo Original Avocado Mayo

  • 1 bottle plant based barbeque sauce 

  • Juice from 1 Orange

  • 1 boneless pork shoulder (3 lb.)

  • 1 cup shredded organic green cabbage

  • 1 cup shredded organic red cabbage

  • 1/4 cup red onion, sliced thin

  • 24 slices of pickles

  • 12 Unbuns (plant-based buns)

Directions 

  1. Pour barbecue sauce and orange juice over meat in slow cooker; cover with lid.

  2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).

  3. Remove meat from slow cooker; cut into small pieces or shred with fork. Return to slow cooker; stir to evenly coat meat with sauce.

  4. Combine all coleslaw ingredients in a large bowl until cabbage is evenly coated with mayo

  5. Assemble a sandwich with 4oz of meat, 1/4 cup of coleslaw and 2 slices of pickles