Butter the cut sides of the brioche buns and toast in a cast-iron pan over medium heat until golden and crisp. Set aside. In the same pan, warm the pulled pork with BBQ sauce, mustard, and a splash of broth, stirring until juicy and evenly coated. Remove from the heat and mix in 1½ tablespoons of Angry Rooster Extra Spicy Chili Crunch . For the coleslaw, toss shredded cabbage with apple cider vinegar, mayonnaise, salt, and black pepper. Pile the spicy pulled pork onto the bottom buns, top with crunchy coleslaw, and finish with an extra teaspoon of Angry Rooster Extra Spicy Chili Crunch . Close with the top buns and serve immediately.
Texas BBQ Pulled Pork Sandwich
