Pulled Pork Sandwich with Blue Cheese Coleslaw

Today, a haiku:

Bleu cheese slaw is the
salty yin to the barbe-
que’s sweet sweet yang.

Pulled Pork (from Allrecipes.com)

Ingredients:

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce

Directions:

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. 
2. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. 
3. Drain well. 
4. Stir in barbecue sauce. 
5. Serve over hamburger buns or brioche rolls.

Blue Cheese Coleslaw

Ingredients:

• 1 (16 ounce) package shredded coleslaw mix
• 3/4 cup mayonnaise
• 1/4 cup prepared Dijon-style mustard
• 1/3 cup crumbled blue cheese
• 2 tablespoons white sugar
• 2 tablespoons cider vinegar

Directions:

1. In a large bowl, whisk together the mayonnaise, mustard, cheese, sugar and vinegar. Add the coleslaw mix  and stir until evenly coated. Chill until serving.
2. Once the meat and coleslaw are prepared, lightly butter and toast buns in broiler for a minute or two, place pork on buns and top with coleslaw mix.