Directions:

To Prepare Pickled Red Onions:

Place vinegar, water, and sugar in a saucepan. Bring to a boil to make the pickling liquid.

To Prepare Peach Brown Sugar BBQ Sauce:

In a small saucepan, heat the pureed peaches and brown sugar and cook until sugar has dissolved. This may also be done in the microwave in an appropriate dish. Let the mixture cool to room temperature. Add the barbecue sauce and salt. Stir to incorporate. Cover and keep refrigerated until ready to use.

To Prepare Kale & Onion Slaw:

Thoroughly combine all ingredients together in a medium bowl. Cover and keep refrigerated until ready to use.

To Assemble Savannah BBQ Pulled Pork Sandwich:

Preheat oven to 350 degrees F. Brush the top of each bun with 1 teaspoon simple syrup. Toast buns for 3 minutes, then allow to set at room temperature for 10 minutes. Slice horizontally. Prepare the pickle chips according to the instructions on the packaging. Heat the pulled pork either in a small saucepan over low heat, or in an appropriate dish and covered in the oven at 350 degrees for 10 to 15 minutes until it reaches a minimum internal temperature of 155 degrees F with an instant read thermometer.

Assemble sandwiches on the bottom half of the brioche bun in the following order:

– 3 ounces (~1/3 cup) pulled pork BBQ

– 2 tablespoons Peach Brown Sugar BBQ Sauce

– ¼ cup Kale & Red Onion Slaw

– 3 Fried Pickles.

Close the sandwich with the crown of the bun and enjoy immediately with 2 ounces of BBQ potato chips!