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88% would make again

BBQ Pulled Pork Rolls

by Betsy Carterfeatured in Game Day BBQ Rolls 2 Ways

Ingredients

for 8 servings

  • ½ cup ketchup (120 g)
  • ½ cup molasses (160 g)
  • ¼ cup apple cider vinegar (60 mL)
  • ¼ cup yellow mustard (60 g)
  • 2 tablespoons worcestershire sauce
  • 1 clove garlic, minced
  • ¼ teaspoon pepper
  • 2 lb boneless pork loin chop (905 g)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • ½ onion, sliced
  • 1 lb pizza dough (455 g)
  • fresh chive, chopped, for serving

Nutrition Info

Shop ingredients with
    Calories 472
    Fat 22g
    Carbs 42g
    Fiber 1g
    Sugar 15g
    Protein 26g

Estimated values based on one serving size.

Preparation

  1. Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
  2. Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
  3. Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
  4. Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
  5. Cover and cook on high for 5-6 hours.
  6. Preheat oven to 375°F (180°C).
  7. Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
  8. Shred pork using two forks.
  9. Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
  10. Roll the dough into a log shape, pinching the seams to seal it.
  11. With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
  12. Bake for 20-25 minutes.
  13. Cool for 10-15 minutes.
  14. Brush more BBQ sauce on rolls and top with chives, if desired.
  15. Enjoy!