• 16 oz Pulled Pork
• 2 Pan Au Lait Buns
• 1 Kohlrabi
• 1 Red Bell Pepper
• 1/3 cup Mayonnaise
• 3 Tbsp Olive Oil
• 3 Tbsp Apple Cider Vinegar
• 2 Tbsp Whole Grain Mustard
• 3/4 tsp Sugar
• Sea Salt and Freshly Ground Black Pepper

Peel the Kohlrabi until you have removed the fibrous outer layer; then coarsely shred it, using a box grater. Remove core from pepper and slice into paper thin strips. 

In a large bowl, whisk the mayonnaise with the olive oil, vinegar, mustard, sugar, 1 1/2 teaspoons sea salt and 3/4 teaspoon pepper. Add kohlrabi and pepper and toss well. Cover and refrigerate. 

In a small pan, lightly heat the pulled pork. Cut buns in half and toast. Put a large spoonful of pulled pork on each bun, top with kohlrabi slaw, and enjoy!