Barbecued Pork Loin with Coleslaw on Baguette Bread

At Mangia, we have a somewhat less formal name for this: Barbecue on a Bun. This is very similar to pulled pork if you have ever had that great Southern favorite. The meat, cooked slowly and for a long time, should almost fall apart when poked with a fork. There is nothing better to serve with pork made like this than fresh coleslaw. While the barbecued meat can be made in advance, the coleslaw should not be. It will become watery and "off-tasting." Make it close to serving time so that it is creamy and rich, tart and sweet, and let it serve as the perfect foil to the delicious, saucy pork.