1 (1 1/2-pound) pork butt, cut into 1-inch cubes
1 cup teriyaki sauce
1/2 head green cabbage, sliced
1/4 head red cabbage, sliced
1/4 cup shredded carrots
1 cup rice wine vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 cup sweet chile paste
1 tablespoon red pepper flakes
1 habanero, minced (keep the seeds in if you want it super spicy)
1/4 cup dark brown sugar
1 tablespoon brown sugar
1 teaspoon celery seed
3 tablespoons salt
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