For the pork: Preheat the oven to 350 degrees F.
Sprinkle the pork loin generously with salt and pepper, then place in roasting pan and roast until the pork is soft and cooked through, 3 hours.
Cool, reserve the liquids and shred the pork, then set aside for later use.
In a saute pan, heat the oil and add the cabbage. Cook until soft. Add the shredded pork, agave, vinegar, apples and 1/2 cup of the reserved cooking liquid. Keep warm.
For the mac and cheese: Bring a pot of water to a boil and cook the macaroni to package instructions.
Mix 1 tablespoon milk with the cornstarch and set aside. Bring the remaining milk to a boil with the bay leaf. When the milk begins to boil add the cornstarch mixture and simmer, stirring until the milk thickens. Add the cheese and season with salt and cayenne pepper. Combine the cheese sauce with the macaroni. Set aside and keep warm.
For the coleslaw: Mix the agave, vinegar, carrots, radishes, cabbage and onions, and then season with salt. Set aside for the flavors to meld, 12 minutes.
To serve, place a piece of lettuce on top of a slice of bread, then top with the pulled pork mixture, the warm mac and cheese and tangy coleslaw, and finish with another slice of bread. Repeat for the remaining filling and bread slices.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Jason Roberts