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

  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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Holiday Prime Rib

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Bacon Wrapped Wagyu Tomahawk