INGREDIENTS
2 oz
Pork shoulder, roasted
1/4 cup
Charred corn
1/3 cup
Pinto beans, unsalted
4
Bread-and-butter pickle, slices
2 tsp
Canola mayonnaise
1/2 cup
Bulgur, cooked
1/8 tsp
Black pepper, freshly ground
1 dash
Kosher salt
1 tbsp
Cider vinegar
1/2 cup
Oil-based coleslaw