When it comes to comfort food, few dishes can compete with the mouthwatering goodness of pulled pork buns. Whenever you’re hosting a backyard barbecue, these should be on the menu. They create a flavor explosion that’s hard to resist with tender, slow-cooked pork, slathered in a rich barbecue sauce and nestled between soft, fluffy buns.
One of the best things about pulled pork buns is how simple they are to prepare. With minimal effort, you can create a dish that tastes like it’s been slow-cooked for hours. They’re easy to serve and can be made in large batches, making them ideal for feeding a crowd.
Helpful Tips
- Go easy or make it yourself – The flexibility of this recipes is so great. You can buy all of the components pre-made, so it takes very little time to put them together. If you want to make the pork yourself, that’s always an option.
- Choose a good BBQ Sauce – One of the main components for flavor is the BBQ sauce, so be sure to choose one you really like. I use Sweet Baby Ray’s Original.
- Serve it hot – While you can mix up the rolls in advance and have them ready to put in the oven, you should plan to serve these hot. They have the most flavor and texture when they’re straight from the oven.
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Pulled Pork Buns
Ingredients
- 1 loaf frozen bread dough thawed
- 3/4 pound pulled pork
- 1/2 cup barbecue sauce
- 1/2 cup shredded pepper jack cheese
- Garnish: Green onions and red pepper flakes
Instructions
- On a lightly floured surface, roll 1 loaf dough into a 16×10” rectangle. Brush 1/4 cup of the BBQ sauce to within 1/2 in. of dough edges. Top with the pork. Starting with the long side, roll the dough into a log. Pinch the seam to seal. Cut into 8 slices.
- Place the slices in a 9” pie plate. Cover with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Preheat oven to 400°F.
- Bake the rolls until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, about 5 minutes longer. Garnish with chopped green onions and red pepper flakes. Serve with remaining BBQ sauce on the side.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.