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
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
Cover the pork butt in a thin layer of oil, season with your favorite BBQ rubs.
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.
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.
Bake in the oven at 350F until golden brown.
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!)
Top with the alabama white sauce and enjoy!