Paul became obsessed with pulled pork barbecue while we were visiting relatives in North Carolina. In our search for authentic barbecue in the area, a guidebook highly recommended one particular restaurant, but after trekking a half hour out of our way, we drove up to a weedy overgrown parking lot and boarded up windows. A bit dejected, we drove up the road and stopped at the next eatery we saw; an unassuming diner with friendly waitresses who served us the best pulled pork bbq we’ve ever had. Instead of Tennessee style barbecue with a tomato-based sauce, this slow-cooked tender pork had a vinegar-based sauce and was topped with crunchy coleslaw. After taking a snapshot with his tastebuds, Paul researched recipe after recipe for weeks afterward to recreate what we had that day (was that horseradish? mustard?) and eventually came up with his own impressive version. I can certify that this sandwich shown below was his best batch yet! Note the use of his creative license with broccoli slaw and Maille whole grain dijon mustard.