Use a large cooking pot and cover the pig feet with water to which you’ve added the vinegar, salt, bay leaves, onion and carrot. Cover and bring to a boil, then turn back to a simmer and continue simmering until the meat gets tender.
Add the chopped green pepper to the pot and simmer some more until the feet are very tender. Remove from the heat and drain the pig’s feet. Pull the meat away from the bones. Put the meat in a large bowl and set in the oven at 150 degrees to keep it warm.
Use a saucepan in which to heat the barbecue sauce, and add and mix in enough chopped jalapeno pepper pieces or Tabasco sauce to give the sauce the degree of spicy hotness you like. One old cook I know said, “It isn’t hot enough until your cheeks fall off.” (I never knew which of a person’s cheeks to which he was referring.)
Mix the hot barbecue sauce into the cooked pig feet. Some cooks try to keep each foot pretty much together when removing it from the bone, and others sort of shred the meat. Either way, add a bunch of the hot barbecue sauce so the meat is well coated.
Lay the pig foot on a slice of the Pumpernickel, top with some cheddar cheese, then top with some cream coleslaw before capping the whole thing with another slice of Pumpernickel.