Heat the EVOO in a skillet over medium-high heat. Add the garlic and shallots
, stir and cook to soften, 3 minutes. Add the ketchup, stock, mustard, Worcestershire, sugar, syrup, vinegar, whiskey and some black pepper. Stir and simmer to thicken, 20 minutes. Add the Pulled Chicken to the sauce and simmer
to thicken, 20 minutes. Cool and store in the refrigerator for a make-ahead meal.
To serve, bake the bacon at 375 degrees F until crisp
on a slotted pan or metal rack set into a baking sheet, for the fat to drain
. Warm the saucy chicken, adding a little stock or water to loosen if necessary. Serve the chicken on the rolls with the bacon, lettuce
, onions, tomatoes