Ingredients
1/2 cup cooked bulgur
1/2 cup oil-based coleslaw
1/3 cup unsalted pinto beans
1/4 cup charred corn
4 bread-and-butter pickle slices
2 ounces roasted pork shoulder
Tangy White Sauce:
1 tablespoon cider vinegar
2 teaspoons canola mayonnaise
1/8 teaspoon freshly ground black pepper
Dash of kosher salt
How to Make It
Top cooked bulgur with coleslaw, pinto beans, corn, pickle slices, and roasted pork.
In a small bowl, combine vinegar, mayonnaise, pepper, and salt, stirring well with a whisk. Drizzle over bowl.
CL:AG
