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Pulled Pork Rolls

Mary Berg is on a roll with this dish! She shares her delicious sweet and savoury Pulled Pork with Honey Balsamic BBQ Sauce and then turns it into the ultimate party food. 

YIELDS
6
 TO
9

Ingredients

Pulled Pork with Honey Balsamic BBQ Sauce

  • 1kg (approx.) boneless pork shoulder or butt
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons garlic powder, for the chicken
  • 1 1/2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons oil
  • 1 L (approx.) low sodium chicken broth
  • 1 cup store-bought barbeque sauce
  • 1 tablespoon balsamic vinegar, optional
  • 1 tablespoon honey, optional
  • 1/4 teaspoon garlic powder, for the sauce

Pork Rolls

  • 1 ball store-bough pizza dough
  • 3 cups prepared pulled pork
  • 1 cup prepared BBQ sauce, plus more for serving
  • 2 green onions, thinly sliced
  • 2 cups shredded pepper jack cheese
  • Japanese mayo, optional

Directions

Pulled Pork with Honey Balsamic BBQ Sauce

  1. Heat your oven to 350ºF and place a large Dutch oven or heavy-bottomed lidded pot over medium-high heat.
  2. Set the pork on a sheet pan. In a small bowl, stir together the brown sugar, chilli powder, garlic powder, cumin, salt, and pepper. Scatter the seasoning all over the pork, rolling and pressing the pork into any seasoning that has fallen off.
  3. Add the oil to the Dutch oven and sear the pork until a golden brown crust forms. This should take about three to four minutes per side. Once browned, carefully pour in the broth and bring to a simmer.
  4. Cover the pot with the lid and transfer it to the oven to braise for three and a half to four hours or until it is very tender and falling apart. Set aside to rest for at least 30 minutes before pulling and shredding the pork.
  5. You can use one cup of store-bought barbecue sauce for the sauce, but for a little extra flavour, feel free to mix in the balsamic vinegar, honey, and garlic powder.

TIP: If you want to cook this pulled pork in a slow cooker, I would still suggest searing the pork. This is not necessary, but it does add flavour. Either way, place the seasoned pork into a slow cooker and pour enough broth around it to come about halfway up the side. Cover and cook on LOW for eight hours (recommended for more tender pork) or on HIGH for four to five hours or until tender and shreds quickly.

Pulled Pork Rolls

  1. Heat your oven to 375ºF and lightly grease a nine-inch square baking pan with non-stick cooking spray. If desired, line the pan with a sling of parchment paper. Meanwhile, to make the pizza dough easier to work with, remove it from the fridge for about 30 minutes.
  2. Combine the pulled pork, BBQ sauce, and green onion in a large bowl and set aside.
  3. Roll the dough out on a lightly floured work surface to a 12- by 16-inch rectangle. Lightly brush the surface with some BBQ sauce, then scatter over the cheese. Top with an even layer of the pulled pork mixture and, starting with the long side in front of you, roll the filled dough into a log, pinching the seam closed.
  4. Cut the log into nine equal rolls and place, spiral side up, into your prepared pan. Cover and set aside for 20 minutes.
  5. Bake the rolls for 25 to 30 minutes or until golden brown and the dough of the centre rolls is springy and cooked through. 
  6. Allow the rolls to cool slightly before serving with more BBQ sauce, a mayo drizzle, and a scattering of green onions. Enjoy! 

TIP: You can also do this recipe with pulled chicken. For an added kick, use a spicy BBQ sauce.

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