Coleslaw Mixture

• In a medium bowl, add ½ cup hummus, 1 tablespoon apple cider vinegar and 3 tablespoons water. Mix well. Note: You want the consistency to be like salad dressing. A little thick but also a little bit runny to mix well into the cabbage slaw.
• Cut cucumbers into thin matchstick shape and add to the humus mixture.
• Add shredded cabbage into the cucumber and hummus mixture and toss. Then put inside the refrigerator. Note: This can be made hours in advance if needed.

Artichoke Mixture

• In a strainer, drain the artichoke hearts and gently squeeze out all of the moisture into a paper towel or towel. Note: You will want to make sure you get them as dry as possible.
• On a cutting board, lay the artichoke hearts out and slice them a few times, giving them that pulled pork/stringy look. Once the artichokes are sliced, toss again, and squeeze any excess juices out with a paper towel. Note: It will make the meat look watery if you don't.
• In a cast iron skillet, add 1 - 2 tablespoons of oil. Heat oil and add artichoke hearts. Note: Spread them out to lay flat. Cook on medium-low heat for about 10 minutes.
• Once cooked, mix around the artichoke hearts and add 2 cups of barbecue sauce. Note: You don't want the pan to be too hot when you add in the barbecue sauce because it will start boiling and cause any sugars to burn. Slow and low is the name of the game here.
• Once the barbecue sauce and artichokes are mixed, spread the artichokes out flat. Note: If you feel like it needs more barbecue sauce, feel free to add it in. You want enough in there to mask the taste of the artichokes. Let them sit for about 30 minutes or longer. You will see the color change into more of that BBQ pulled pork look.

To Serve

• Once the barbecue artichoke mixture is done, place it on 4 - 5 Brioche buns. Top with coleslaw mix. Add a few pickles or jalapenos for an extra kick.

Enjoy!