Besides the Cochinita Pibil Tacos (page 95), this is the purest, least messed-with application of leftover Yucatan-Style Slow-Roasted Pork (page 66). In a riff on the North Carolina tradition of pork with a tangy coleslaw, I’m using green mango, which sounds exotic until you realize that it’s just . . . green mango. Unripe, firm, not-yet-ready-for-prime-time mango. It’s super sour, which is one of the reasons I like it. The other is that, depending on your supermarket, it might be even easier to find unripe mango than ripe mango. Of course, one turns into the other if you wait long enough.
This recipe makes about 2 1⁄2 cups of slaw, more than you need for the sandwich, but it’s a great side dish for simple grilled meats, and the flavor improves with a couple of days in the fridge. Or you can add steamed shrimp and baby spinach leaves to the leftovers and eat it as a lunch or dinner salad.
