Spray the bun halves with a mist of olive oil spray and toast face down in a hot pan until golden brown.
Spread the bottom bun with 1 Tbsp (15 g) of the jalapeño avocado dressing. Top with a slice of fresh pineapple, the warmed pork, avocado, and red onion. Toss the cabbage with the remaining 15 g of dressing and pile your slaw on the sandwich. Finish with a drizzle of BBQ sauce and some fresh cilantro. SINK YOUR TEETH INTO IT.
Such a weird thing to say, but I'm telling you it's appropriate here.
Notes
MFP Lillie Eats and Tells Pineapple Jalapeño Pork Sandwich