These tasty BBQ Pulled Pork Stuffed Buns are delicious, simple, and perfect any time of the year, especially when you are craving a good BBQ sandwich.
When it comes to delicious food to share with your family and friend, these buns are the way to go.
They are simple, and with a bit of prep, these could be done in no time. I love a good sandwich as well as homemade buns, calzones, and of course, BBQ pulls apart pork.
So these are a bit of all combined, don’t you think?!
I used pizza dough to make these and some leftover pull-apart pork that I mixed with BBQ sauce, and let me tell you, and they were delightful.
My family enjoyed these barbecue pull-apart stuffed buns very much, especially my husband, who loves these types of food. I made them many times with different fillings, 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. You can of course use store-bought BBQ pull-apart pork, and save on time as well as pizza dough.
I do that sometimes, especially if I don’t have too much time on my hand.
However, if you have a bit of time please try to make your own. It is so worth it! Also, pull apart chicken works very well for this recipe. If you don’t eat pork that’s the best option!
Anyhow, If you make four large buns, you need at least two tablespoons of BBQ pull-apart pork per bun.
Now, let’s start cooking!!!
If you decide to make BBQ Pulled Pork Stuffed Buns, please tag me @sandraseasycooking using hashtags #sandraseasycooking. I would love to see your delicious creations. Thank you so much for your support!
BBQ Pulled Pork Stuffed Buns
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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
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.
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