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1
For the BBQ sauce: Combine the ketchup, brown sugar, maple syrup, vinegar, Worcestershire sauce and garlic in a small pot.
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2
Cook over medium-low heat until thickened, 25 to 30 minutes.
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3
Stir in the apricot preserves, bourbon and orange zest until well combined.
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4
Season with coarsely ground black pepper.
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5
For the sandwiches: Cover the sweet potatoes with water in a small pot and season with salt.
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6
Bring to a boil and cook for 5 minutes.
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7
Drain.
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8
Meanwhile, heat the vegetable oil in a large skillet over medium heat.
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9
Add the onions and cook until softened, 10 to 15 minutes.
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10
Add the sweet potatoes, Pulled Poached Chicken and poaching liquid (or store-bought chicken stock), then pour the BBQ sauce over top.
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11
Simmer until the chicken is heated through.
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12
For the slaw: Combine the vegetable oil, vinegar, agave and lemon juice in a large bowl.
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13
Add the cabbage and apples and toss to combine.
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14
Season with salt and pepper.
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15
To serve: Pile the BBQ chicken on the rolls and top with the apple slaw.
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16
Cook's Note: If you are not serving the BBQ chicken immediately, cool and then store in the refrigerator.
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17
Reheat over medium heat.
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18
Store the slaw in the refrigerator until ready to serve.
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19
Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt.
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20
Cover with water and bring to a boil.
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21
Reduce the heat to a simmer and poach the chicken for 1 hour.
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22
When the chicken is cool enough to handle, discard the skin and bones, and separate the meat into bite-size pieces.
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23
Strain the stock and reserve.
