1.
In a bowl, mix together the onion, garlic, cumin, tomato, sugar, oil, and white wine vinegar.
2.
In a deep pot, heat the mixture over a medium heat. Add the pork and cook for a few minutes in the sauce and then cover with about 800 ml of vegetable stock (you can substitute with meat stock or water).
3.
Allow to simmer and covere for a couple of hours over low heat, stirring occasionally, until the meat shreds apart easily.
4.
Remove the pork and shred it with your fingers or two forks. Let the sauce cook down in the meantime, until it reduces to about a third of the original amount. Once it has reduced, add the meat and season to taste with salt and pepper. Set aside.
5.
Finely julienne the cabbage, apple and carrots.
6.
For the coleslaw sauce, mix the mayonnaise with the heavy cream, mustard and white vinegar, mix and salt to taste. Combine the sauce by mixing it in with the cabbage, carrots and apples.
7.
To serve, lightly toast and butter a bun. Then stuff it with pulled pork meat topped with coleslaw. Enjoy!