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BBQ Pulled Pork Rolls

by Betsy Carter featured in Game Day BBQ Rolls 2 Ways

Inspired by spoonforkbacon.com

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 chives, chopped, for serving
    Calories 472
    Fat 22g
    Carbs 42g
    Fiber 1g
    Sugar 15g
    Protein 26g

Estimated values based on one serving size.

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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!
 

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