In a bowl, whisk together mayonnaise and BBQ sauce. Add cabbage, carrots and toss until evenly coated. Hold refrigerated for service.
BBQ Pulled Pork
In a bowl, combine pulled pork, BBQ sauce, apple juice, apple cider vinegar and Frank's RedHot®. Mix until thoroughly combined. Hold refrigerated for service.
Service
Set oven to 400°F. For each serving, spread 1 flatbread with 3/4 cup of BBQ sauce leaving a 1/2" boarder around the edge. Top with 6 ounces pork.
Cover with 1 cup cheddar cheese and 3/4 cup onions.
Bake until cheese is melted and flatbread is crisp. Cut as desired and garnish with 2 tablespoons pickles and 1/2 cup slaw. Serve hot.
CHEF’s TIP!
The combination of pulled pork and tangy BBQ slaw is also great on sandwiches, wraps and quesadillas.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!