• Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Drain pineapple over a small bowl, reserving juice.

• Heat a drizzle of oil in a large pan over medium-high heat. Add pork* and a big pinch of salt; cook, breaking up meat into pieces, until browned, 3-5 minutes (it’ll finish cooking in step 5). TIP: If there’s excess grease in your pan, carefully pour it out.

• Meanwhile, in a medium bowl, thoroughly combine cabbage, scallion greens, mayonnaise, lime zest, 1 TBSP reserved pineapple juice (2 TBSP for 4 servings), and a big squeeze of lime juice. Season generously with salt and pepper. • Halve buns; toast if desired.

• Add scallion whites, BBQ Seasoning, and ¼ tsp chipotle powder (add more if you like things spicy) to pan with pork. Cook, stirring, until fragrant, 1 minute.

• Add pineapple, ketchup, stock concentrate, half the cornstarch (all for 4 servings), remaining reserved pineapple juice, 1⁄3 cup water (½ cup for 4), and a big squeeze of lime juice to pan. Simmer, stirring, until mixture has thickened and pork is cooked through, 2-3 minutes. • Turn off heat. Season with salt and pepper to taste.

• Divide pork filling and some slaw between buns. Divide pork sandwiches between plates. Serve with any remaining slaw and lime wedges on the side.