Directions:

1. Cornmeal Parmesan Crackers: In a food processor or blender, combine flour, cornmeal, grated Parmesan cheese, butter and water. Process for 2 minutes or until a soft dough forms. Cover and let rest at room temperature for 30 minutes. Preheat oven to 400°F. Roll dough on floured surface to 1/8-inch thickness. Cut dough into ½-inch x 3-inch strips. Arrange on a baking sheet. Sprinkle with 2 teaspoons shredded Parmesan cheese and 2 teaspoons chopped parsley. Bake for 8 minutes or until golden brown.
2. Combine pulled pork and barbecue sauce in a small pot. Heat to minimum internal temperature of 165°F. Hold hot for service.
3. Pour baked beans in a small pot. Heat to minimum internal temperature of 140°F. Hold hot for service.
4. Sundae Build: Place ½ cup baked beans in a 12 ounce plastic or glass cup. Place ½ cup pulled pork on top of beans. Place ¾ cup creamy coleslaw on top of pulled pork. Garnish with 1 whole cherry pepper and 2 Parmesan crackers.