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Maple Pulled Pork Buns

Maple syrup is my sweet secret to these irresistible buns. Slow-cooking the flavor-packed pork couldn’t be easier, and the buns are quick to roll up. We love them for parties because they serve a packed house. —Rashanda Cobbins, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. + rising Cook: 5-1/2 hours
  • Makes
    16 servings

Ingredients

  • 1 boneless pork shoulder butt roast (2-1/2 pounds)
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground ginger
  • 1 cup thinly sliced onion
  • 2 garlic cloves, peeled
  • 1 cup maple syrup, divided
  • 1/2 cup water
  • 3 tablespoons cider vinegar
  • 2 loaves (1 pound each ) frozen bread dough, thawed
  • 1 cup barbecue sauce
  • 1 cup shredded pepper jack cheese
  • Chopped green onions and crushed red pepper flakes

Directions

  • Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables.
  • On a lightly floured surface, roll 1 loaf of dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half of pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut side down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°.
  • Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.

Test Kitchen tips
  • If you have a favorite homemade or store-bought fresh dough, swap it for the frozen dough.
  • Want to make the pork faster? Use your electric pressure cooker instead of a slow cooker. Select Manual, high pressure and set time for 75 minutes. Allow to naturally release for 10 minutes then quick-release any remaining pressure.
  • Having trouble rolling your dough out? Leave it at room temp to relax for about 20 minutes and try again.
  • Spray a serrated knife with nonstick cooking spray to cut these easily.
  • Nutrition Facts
    1 roll: 358 calories, 12g fat (4g saturated fat), 50mg cholesterol, 727mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 20g protein.

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