Pulled Pork Cinnamon Rolls

INGREDIENTS

• Pork Butt (choose the boston butt vs the picnic!)

• BBQ Rub

• BBQ Sauce

• 2 packages crescent rolls, each package makes about 5-6 cinnamon rolls. There is enough pulled pork to use more!

• Avocado oil

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Alabama White Sauce

• 1 cup mayonnaise

• 1/4 cup apple cider vinegar

• 2t brown or dijon mustard

• 1T horseradish

• 1/2t Worcestershire sauce

• 1t hot sauce

• 1/2t garlic powder

• Pinch of cayenne pepper

• Pinch of brown sugar

• Squeeze of lemon

• Salt and Pepper to taste

COOKING INSTRUCTIONS

Serves ~8

1. Cover the pork butt in a thin layer of oil, season with your favorite BBQ rubs.

2. Smoke pork butt over applewood at 250F for ~4 hours, wrap in tinfoil and smoke for ~4 more hours until the pork reaches an internal temperature of 204F (or a thermometer sides through like butter). Rest for 1 hour, pull pork and season more BBQ rub.

3. Prepare the crescent rolls: Gently out the dough and pinch the seems to seal. Paint a thin layer of BBQ sauce then add a layer of pulled pork (~1/4 inch thick). Roll them up and slice your cinnamon rolls.

4. Bake in the oven at 350F until golden brown.

5. Prepare the Alabama White Sauce: Combine all of the ingredients and whisk them together. (I placed the sauce in a small squeeze bottle - but this is optional!)

6. Top with the alabama white sauce and enjoy!

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