BBQ Pork and Pear Slaw Sandwich

Courtesy of Pacific Northwest Canned Pear Service
Yield: 12 servings, 1 cup slaw and 2 oz. pork each.

1½ qt. canned pear halves in juice, drained with juice reserved, and diced
2 qt. shredded cabbage
3 cups raisins, golden
3 cups shredded carrots
2 cups pear slaw dressing (recipe follows)
1½ lb. barbecue pork, hot
12 whole grain hamburger buns

Pear Slaw Dressing (yields 2 cups):
1½ cups mayonnaise, low fat
1/3 cup canned pear juice
½ cup parsley, fresh, minced
¼ cup cider vinegar
1 tsp. black pepper, ground

For pear slaw dressing: In a bowl, whisk together all ingredients Cover and refrigerate at least 1 hour before serving. Use as directed above.

For pear slaw: In a bowl, combine pears, cabbage and carrots. Add pear slaw dressing and gently toss to coat. Cover and refrigerate at least 45-60 minutes before serving.

For each serving: Place 2 oz. barbecue pork inside each bun. Top with 1 cup pear slaw, then bun top. Serve.