BBQ Pulled Pork Stuffed Buns
When it comes to delicious food to share with your family and friend these buns are definitely a way to go. They are simple and with a little prep, these could be done in no time. I absolutely love a good sandwich as well as homemade buns, calzones, and of course, BBQ pulls apart pork. So these are definitely a bit of all combined together, don’t you think?!
I used pizza dough to make these as well as some leftover pull apart pork that I mixed with BBQ sauce, and let me tell you, they were delightful.
My family enjoyed this barbecue pull apart stuffed buns very much, especially my husband who loves these types of food. I made them many times with different filling, such as ham and cheese, or sauteed ground beef and onion and they are always a crowd pleaser.
I am going to link a recipe for my dough, as well as slow cooker pull apart pork in the recipe section. If you are going to make 4 large buns, then you’d need at least 2 tablespoons of BBQ pull apart pork per bun. You can buy it store, or make it yourself.
Now, let’s start cooking.
BBQ Pulled Pork Stuffed Buns
- Pizza Dough — makes 4 large rolls or 6 smaller, recipe below, or use store-bought
- 8-10 tablespoons Slow Cooker Pulled Apart Shredded Pork or store-bought
- 1 cup Shredded Mexican Cheese Blend
- 1 tbsp melted unsalted Butter for brushing
- Sprinkle Garlic Powder for each bun
- Sprinkle Dried Parsley for each bun
Divide a dough into balls approximately size of a baseball (about 9 inches in circumference). RECIPE FOR HOMEMADE PIZZA DOUGH
Flatten each ball into 5-6 inches in diameter and into less than 1/2 inch thick disks.
Add about 2 tablespoons of barbecue pull apart pork and sprinkle cheese on top.
Close each bun — Bring the edges together and pinch them to seal the dough completely, leaving the edges clear. Continue until all the dough and filling has been used.
Place in well-greased baking pan or line baking pan with the parchment paper. Do not put the buns too close together, as they spread. Let them rise, covered for about 30 more minutes, or until they are almost double in size. During the last 10 minutes of rising time, preheat your oven to 400F. Brush buns with melted butter before baking.
Bake for 30-40 min, or until golden brown.
15 minutes before they are done, brush the buns lightly with just a few strokes of melted butter so that garlic powder and dried parsley could stick. You'd need just a sprinkle of two of garlic powder and dried parsley for each bun.
When they are done, cover them with a large cotton kitchen towel and allow them to rest for about 10 minutes before serving.
Mine cracked a bit while baking, but I kept them only 15 minutes to do the second rise instead of 30 minutes. Make sure to allow them to rise up again from 30 to 45 minutes. They will be amazingly fluffy and delicious, however, the buns were pretty amazing regardless. You can use any cheese that you want or do not cheese at all, it is up to you. You can make the dough a day before and place it in the fridge. Make sure that it is completely covered to prevent from drying. If you make buns, yes, you can freeze them ahead and bake later. They are just wonderful. The baking time will not change significantly, but it might vary if the buns are frozen.