Instructions: In a large pot, bring chicken stock, onion, carrots, celery, salt and crab boil to a boil.

Season pork roast with Creole seasoning and add to boiling liquid and vegetables. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours, or until fork-tender. Reserve cooking liquid and vegetables separately to use in BBQ sauce.

Preheat oven to 375 degrees. Place roast on a rack and bake for 1 hour, or until meat pulls away easily with a fork.

Set aside to cool for 15 to 20 minutes, then pull meat away from the bone with a fork and pull into bite-size pieces. Coarsely chop meat if desired. Mix with 2 cups of the BBQ sauce before assembling sandwiches. Pass remaining sauce for dipping on the side. (Makes 6 cups pulled pork, enough for 6 sandwiches)

For BBQ Sauce: In the bowl of a food processor, combine reserved vegetables, cooking liquid, garlic and ginger and process until smooth and the consistency of ketchup. Add remaining ingredients and process until thoroughly mixed. Season to taste with salt and pepper. (

Makes about 4 cups sauce)

For Cabbage Salad: In a non-reactive mixing bowl combine all ingredients and mix well. Let stand at room temperature at least 15 minutes before serving. (

Makes about 2 cups salad, enough for 6 sandwiches)

Spoon Salad onto warmed tortilla filled with BBQ Pulled Pork, roll up and serve with Fried Pickles And Spicy Dipping Sauce.

This recipe yields 6 sandwiches.

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