1 1.2 kg Marcangelo Porchetta Pork Roast
1 tbsp olive oil
3 medium onions, chopped
4 cloves garlic, minced
1/2 tsp paprika
1/3 cup packed brown sugar
2/3 cup apricot jam
2/3 cup ketchup
1/2 tsp hot sauce
1 tsp apple cider vinegar
6-8 crusty rolls, split
Bake porchetta as directed on package. Let rest 30 minutes before slicing.
Prepare sauce while pork is baking.
Heat oil in large frying pan over medium-high heat. Add onions and cook, stirring occasionally for about 8 minutes or until tender.
Add garlic and paprika. Cook 2 minutes.
Stir in brown sugar, jam, ketchup and hot sauce. Bring just to a boil. Stir in vinegar. Remove from heat.
Slice pork into thin bite-sized slices. Mix with sauce.
Toast rolls if desired. Spoon a generous portion of pork mixture on bottom of rolls. Serve with coleslaw.