Bbq Pork Sandwiches with Five vegetable Slaw

Preheat the oven to 325F. In a medium bowl, whisk together the molasses, vinegar, tomato paste, garlic, cumin, cayenne, paprika, coriander, salt and pepper. Place the pork cubes and bay leaves in a large, shallow noncorrodible baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until pork is very tender, about 1 1/2 hours. Remove the meat from the sauce and shred with a knife. Return the shredded meat to the baking dish and mix with the sauce. Slice the buns in half. Spoon the pork onto the bottom halves of the buns and mound 1/2 cup or more of the vegetable slaw on top. Cover with the bun tops and serve the remaining vegetable slaw on the side. Vegetable Slaw 5 cups finely shredded green cabbage 1/2 cup thinly sliced red bell pepper 1/2 cup thinly sliced green bell pepper 1/2 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced 3 scallions, thinly sliced on the diagonal 1/3 cup mayonnaise 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper In a large bowl, toss together the cabbage, red and green bell peppers, cucumber and scallions. Mix in the mayonnaise, vinegar, salt and black pepper. Cover and refrigerate for up to 2 days before serving.