Pulled Pork Stack

YIELD: 12 SANDWICHES

12 cups cooked pulled pork

6 cups prepared Memphis-style sweet barbecue sauce

6 cups shredded coleslaw mix

¼ cup minced red pepper

¼ cup minced green pepper

2 Tbsps. sliced scallion

3 Tbsps. white vinegar

salt and pepper to taste

12 seeded soft rolls, split

1. Combine pork and BBQ sauce, hold refrigerated until ready for service. Combine slaw mix, red pepper, green pepper, scallion, vinegar, salt and pepper in separate bowl. Refrigerate until ready for service.
2. To make each sandwich, heat 1 cup pork mixture and place on heel of roll. Top pork with ¼ cup coleslaw and cover with crown of roll.

Photo and recipe: French's Foodservice