Maple Pulled Pork Buns

Name: Maple Pulled Pork Buns
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

14 ingredients

3 steps

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

1

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 until meat is tender, 5-7 hours. Shred meat with 2 forks; discard cooking liquid and vegetables.
2

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 edges 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. 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°.
3

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.