Mix all your barbecue favorites into one flavor-packed bowl.
Toss cubed cornbread and 1 tablespoon of the oil on a rimmed baking sheet until well coated.
Bake until lightly toasted, 10 to 15 minutes, stirring once halfway through bake time.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Let cornbread croutons cool slightly, about 5 minutes.
Pour mustard mixture into a large heatproof bowl.
Stir in coleslaw mix until well combined.
Divide coleslaw mixture, pulled pork, and pickles among 6 bowls.
Drizzle pork with barbecue dressing, and top with reserved cornbread croutons.
