On a cutting board, slice pork loin to cutlets ¼” thick. It can be easier if the pork is slightly frozen or you can ask your butcher to cut them for you. Lay the cutlet flat and cover with plastic wrap.

Using a meat mallet, pound the meat to uniform thickness and tenderize the meat. Use your hand on the plastic wrap to sense where it is too thick and may need more work with the mallet. Repeat for each slice until complete.

Generously season each slice with Competition Rib Rub. Set aside.

In a preheated skillet, on medium heat, add in your bacon. Once the bacon is softening and there is some grease in the pan, add the diced onions and shredded cabbage.

Stir to incorporate and season with salt and pepper or better yet, House of Q House Rub or Competition Beef Rub. Your choice! Allow the cabbage to soften for about 10 minutes. Add the Apple Butter BBQ Sauce and stir to blend in. Continue cooking for another 10 - 25 minutes.

To assemble it together, smear a portion of mayonnaise and Slow Smoke Gold on the bottom toasted bun. Top with a piece of lettuce, sliced tomatoes and then a piece of pork schnitzel. Top with a slice of cheese and then a portion of the BBQ cabbage. Of course, place the top lid of the bun on.