While the weather doesn’t yet reflect it, fall is officially here! What better way to celebrate than with food?
This sumptuous Pulled Pork Rolls recipe is packed with savory and sweet notes, from the smokey pork to the maple syrup. Comes from Taste of Home. Enjoy!
- 1 boneless pork shoulder butt roast (around 2 1/2 lbs)
- 1 1/2 tsp ground mustard
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground ginger
- 1 c thinly sliced purple onion
- 2 peeled garlic cloves
- 1 c maple syrup
- 1/2 c water
- 3 TBS cider vinegar
- 2 loaves thawed frozen bread dough (1 lb each)
- 1 c bbq sauce
- 1 c shredded pepper jack
- Chopped green onions and crushed red pepper flakes (optional)
- Season pork with the mustard, salt, ginger, and cayenne and place in 4-qt slow cooker. Top with onion and garlic. Pour 1/2 c maple syrup, water, and cider vinegar.
- Cover and cook on low until meat is tender, usually 5-7 hours. Shred meat with 2 forks and discard cooking liquid and veggies.
- On a lightly floured surface, roll 1 loaf of dough into a 16×10-in rectangle.
- Combine bbq sauce with remaining syrup and brush 1/4 c sauce mixture to within 1/2 in of edge of dough.
- Top with half of pork.
- Roll up jelly-roll style, starting with a long side.
- Pinch seam to seal.
- Cut into 8 slices and place into 9-in pie plate, cut side down.
- Repeat with remaining dough and an additional pie plate.
- Cover with kitchen towel and let rise in a warm place until rolls have doubled in size – usually takes 1 hour.
- Save remaining sauce mixture for when rolls are done.
- Preheat oven to 400 degrees.
- Bake until golden brown, about 20-minutes.
- Sprinkle with pepper jack and bake until melted, 5-10 minutes longer.
- Serve with reserved sauce mixture, sprinkle with onions and red pepper flakes.
Try it? Let us know how it is!