Average Rating: 0TOTAL TIME: Prep: 25 min. + rising Cook: 5-1/2 hours
YIELD: 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
Instructions
- 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 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°.
- 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.
Nutrition Facts
1 roll: 358 calories, 12g fat (4g saturated fat), 50mg cholesterol, 727mg sodium, 41g carbohydrate (14g sugars, 2g fiber), 20g protein.
