This creation was truly an accident. When there are leftovers pouring out of the fridge, BBQ Pulled Pork Rolls are born. It’s my favorite thing to do, swing open the fridge and pantry, scan from top to bottom and think “what could I do with these random ingredients?” When you break it down, if you’ve got leftover pulley’s meat, BBQ sauce, cheese and pizza dough.. you’re in business! They’re a bit messy to make and every time I wonder if the rolls will hold BUT once they’re tucked together in the cast iron and tossed into the heat of the oven, magic happens!
You can make pulled pork a variety of ways. On the smoker Traeger Grill, in a crock pot or in the Ninja Foodi. Either make it fresh for the recipe or the day before and use the leftovers to create your BBQ Pulled Pork Rolls. Once your meat is prepared, you’ll roll out the pizza dough into a large rectangle. Next, spread the BBQ sauce, cheese, green onions and pork. Roll the dough as tight as you can and cut into 8 pieces. Tuck the rolls into a greased cast iron skillet and let the hot oven to the rest!
We like to serve these with a little added BBQ sauce and topped with freshly sliced green onions for a pop of fresh flavor. A dollop of sour cream would also be amazing on these hot rolls.
Looking for other leftover options to tuck into these rolls? Here are a few to try:
Lastly, if you make this BBQ Pulled Pork Rolls recipe, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
- 4 lb ButcherBox pork butt
- 1 teaspoon salt
- 2 tablespoon maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 1/2 cups BBQ sauce, divided
- 1 cup water
- Pizza dough
- 1 cup cheddar, shredded
- 1/4 cup green onion, plus more for serving
- Place the pork, salt, maple syrup, smoked paprika, garlic powder, 1 cup bbq sauce and water in the pressure cooker. Pressure cook on high for 60 minutes. Natural release the pressure for 10 minutes. Quick release the remaining pressure and remove the lid, shred the pork. Close the roasting lid and broil on high for 10 minutes to crisp the shredded pork.
- Preheat the oven to 375°F.
- On a floured surface, roll the pizza dough out into a large rectangle. Spread the remaining 1/2 cup bbq sauce out evenly, leaving a 1/2” boarder of dough without sauce. Sprinkle the cheese, green onion and the shredded pork. Tightly roll the dough into a log. Cut the dough log into 8 pieces. Place the cuts into a greased cast iron pan or round baking dish.
- Bake for 25-30 minutes or until golden brown. Drizzle with additional BBQ sauce and top with additional green onions.