Pulled Pork Sandwich with Peach BBQ Sauce and Pepper Slaw
8 Martin’s Sandwich Potato Rolls
3 Lb Cooked Pulled Pork, lightly seasoned with salt and pepper
Peach Barbecue Sauce:
1 Teaspoon Olive Oil
4 Cloves Fresh Garlic, minced
2 Tablespoons Fresh Ginger, minced
¼ Cup Orange Juice
1 Cup Peach Preserves
1/2 Cup Peaches, finely chopped
2 Tablespoons Apple Cider Vinegar
½ Cup Brown Sugar
3 Tablespoons Brown Mustard
1 Tablespoon Smoked Paprika
2 Teaspoons Kosher Salt
¼ Teaspoon Chili Flakes
PA Dutch Pepper Slaw:
¾ Cup Apple Cider Vinegar
1 Cup Sugar
¼ Cup Water
1 Teaspoon Celery Seed
1 Teaspoon Dry Mustard
2 Teaspoons Salt
1 Medium Head Green Cabbage, finely chopped
1 Medium Carrot, finely grated
2 Bell Peppers, finely chopped
Prepare Peach Barbecue Sauce:
Add olive oil, garlic, and ginger to medium sauce pan over medium heat. Cook for about 3 minutes, stirring often.
Whisk in orange juice, peach preserves, peaches apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt, and chili flakes. Bring mixture to a boil, whisking often.
Lower to simmer and cook 10 minutes, whisking often, scraping sides and bottom of pan. Remove from heat and cool slightly. Place in a sealed container in the refrigerator until ready to use.
Prepare Pepper Slaw:
In a medium saucepan, combine vinegar, sugar, water, celery seed, mustard, and salt. Bring to a boil, stirring continuously until sugar is dissolved. Remove from heat and allow to cool.
Place cabbage, carrot, and peppers into a large bowl. Once dressing has cooled, combine with vegetables and stir well. Refrigerate slaw until ready to serve.
To assemble sandwich, stack desired amount of pulled pork on bottom half of Martin’s Big Marty’s roll. Then, top with BBQ sauce, pepper slaw and top roll. Serve warm.