BBQ Pulled Pork Rolls
featured in Game Day BBQ Rolls 2 Ways
Get ready to savor these mouthwatering BBQ Pulled Pork Rolls, perfect for a weekend cookout or family gathering. Tender, slow-cooked pork slathered in tangy BBQ sauce and served on soft rolls will have everyone coming back for seconds!
Tasty Team
May 04, 2023
91% would make again
Under 30 minutes

Inspired by spoonforkbacon.com
Under 30 minutes
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
- Calories 469
- Fat 22g
- Carbs 40g
- Fiber 2g
- Sugar 14g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
- Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
- Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
- Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
- Cover and cook on high for 5-6 hours.
- Preheat oven to 375°F (180°C).
- 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.
- Shred pork using two forks.
- Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
- Roll the dough into a log shape, pinching the seams to seal it.
- With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
- Bake for 20-25 minutes.
- Cool for 10-15 minutes.
- Brush more BBQ sauce on rolls and top with chives, if desired.
- Enjoy!
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Inspired by spoonforkbacon.com