Pulled Pork Stuffed Buns


Ingredients

• 2½ to 3 Pounds Boneless Pork Shoulder Country Ribs
• ¼ Cup Liquid Smoke, recommend Wright’s® brand Hickory flavor
• 1 Tablespoon BBQ Dry Rub, see recipe in Tips and Trending
• 2 Tablespoons Dark Brown Sugar
• 2 Tablespoons Barbeque Sauce, homemade or your favorite store bought
• 36 Frozen, Unbaked Yeast Dough Rolls, recommended Rhodes™ White Dinner Rolls
• Olive Oil
• 2 Eggs, beaten


Preparation Steps

Step 1. Rinse the pork under cold running water and pat dry. Brush all surfaces of the ribs with the liquid smoke. Mix the dry rub and brown sugar together and coat the ribs, rubbing the dry mixture deep into the grain of the meat.

Step 2. Place the ribs in a slow cooker, cover and cook on low for 10 hours. 

Step 3. Set a large mesh strainer or wire rack over a large bowl to catch the drips and transfer the cooked ribs from the slow cooker to the strainer or rack and let most of the liquid drip off. Move the meat to a cutting board then separate and discard any fat that didn’t melt during cooking. Shred the meat with a couple of forks and put the shredded meat in the bowl with the drained liquid. Add the liquid remaining in the slow cooker and stir in the barbeque sauce. Cover and refrigerate until ready to use.

Step 4. 4½ hours before desired serving time remove the dough from the freezer and put the dough balls 1½” apart on lightly oiled parchment sheets. Brush or mist the balls with a light coat of olive oil and cover with plastic wrap. Set aside to allow the dough to defrost and rise for 3 hours.

Step 5. Remove the pulled pork from the refrigerator and stir to loosen.

Step 6. Roll a dough ball into a disk about 4 inches across. Roll 2 tablespoons of the pulled pork into a ball. Holding the dough in one hand, place the ball of meat in the center of the dough. Gently gather the edge of the dough together and twist to close the dough around the pork. Place the rolls, twisted “seam” side down, back on the oiled parchment sheets. Repeat with the remaining dough and pork then replace the plastic wrap on top of the balls and let rise for 30 minutes before baking. Preheat oven to 350ºF.

Step 7. Carefully transfer 12 of the rolls, seam side still down, to a baking sheet lined with a silicone mat or parchment paper. Brush the top and sides with the beaten egg and bake for 18 to 20 minutes until golden brown. Repeat with remaining two batches of rolls.

Serve warm or at room temperature and if desired provide a bowl of barbeque sauce for dipping.