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Maple Pulled Pork Buns

1 review
Total Time
Prep: 25 min. + rising Cook: 5-1/2 hours

By Taste Of Home Editorial Team

Recipe by Rashanda Cobbins, Aurora, Colorado

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 27, 2023

Maple syrup is the sweet secret to these irresistible buns. Slow-cooking the flavorful pork couldn’t be easier, and the buns are quick to roll up. We love them for parties because they serve a packed house. —Rashanda Cobbins, Milwaukee, Wisconsin

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Test Kitchen tips
  • If you have a favorite homemade or store-bought fresh dough, swap it for the frozen dough.
  • Want to make the pork faster? Use your electric pressure cooker instead of a slow cooker. Select Manual, high pressure and set time for 75 minutes. Allow to naturally release for 10 minutes then quick-release any remaining pressure.
  • Having trouble rolling your dough out? Leave it at room temp to relax for about 20 minutes and try again.
  • Spray a serrated knife with nonstick cooking spray to cut these easily.
    • Test Kitchen Approved

    Maple Pulled Pork Buns

    1 review
    Prep Time 25 min
    Cook Time 5 hours 30 min
    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
    Text Ingredients

    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 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables.
    2. On a lightly floured surface, roll 1 loaf 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 the 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 sides 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.

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