All Recipes

Pulled Pork Sandwich with Peach BBQ Sauce and Pepper Slaw

50 Mins


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

Serves: 8


Step 1

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.

Step 2

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.

Step 3

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.