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Combine white wine vinegar, sugar, French’s Mustard, mayonnaise, salt, and black pepper in a small bowl; stir well with a whisk.
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Add the mustard mixture to the cole slaw cabbage mix, and toss well to coat.
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Cover and chill for 20 minutes; stir before serving.
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Spoon a generous amount of BBQ pulled pork onto each roll.
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Top with tangy mustard slaw; add top of roll and enjoy!