• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Trim, peel, and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Halve buns.

• In a small bowl, combine BBQ sauce, ketchup, Southwest Spice, and 1 TBSP water (2 TBSP for 4 servings). • To bowl with grated carrot, add cabbage, mayonnaise, sour cream, and 11/2 tsp sugar (3 tsp for 4). Season with a big pinch of salt and pepper; toss to combine.

• Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pulled pork* and BBQ sauce mixture. Season with salt and pepper. Cook, breaking up meat into pieces, until warmed through, 3-4 minutes.

• While filling cooks, toast buns directly on top oven rack until golden brown. Fill buns with pork and slaw. Divide sandwiches between plates. Serve with remaining slaw on the side.