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BBQ Pulled Pork Rolls

Layers of pulled pork mixed with cheese and BBQ sauce all wrapped in the dough are sort of like cinnamon rolls, but for dinner.


Servings: 8


  • Pulled pork:
  • 3 to 4 pounds pork shoulder
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 1 1/2 cups barbecue sauce
  • 1 cup water
  • Rolls:
  • 1/4 cup warm water
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 1 cup milk
  • 4 tablespoons butter, melted
  • 1 egg, beaten
  • 2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 cup barbecue sauce
  • 2 1/4 cups sharp cheddar cheese, shredded
  • 1/2 cup green onions, chopped

Let's get Cooking...

  1. For the pork: Add all ingredients to a slow cooker, and cook on high for 5 hours until fork tender. Using 2 forks, shred into small pieces.
  2. For the rolls: In a mixing bowl, combine warm water, yeast and sugar. Allow to proof until creamy, about 10 minutes.
  3. Heat milk to just below boiling point and add butter. Cool for 10 minutes. Stir in egg and salt, and add to yeast mixture. Slowly add flour, 1/4 cup at a time, and stir until smooth. Turn dough out onto a lightly floured surface, and knead until smooth and elastic.
  4. Place dough in a oiled bowl. Cover with plastic wrap and allow to double in size, about 1 hour.
  5. Preheat oven to 375 degrees.
  6. Punch down dough and roll out into a large rectangle. Brush entire surface with barbecue sauce. Sprinkle with cheese, top with a layer of pulled pork and green onions. Roll up the dough tightly, and cut into 8 pieces. Place pieces in a round baking pan oiled with cooking spray, and allow to proof another 20 minutes.
  7. Bake 30 to 40 minutes until golden brown. Remove from oven and garnish with green onions and more barbecue sauce.