Pulled Pork on Rosemary Parmesan Buns

This was one of the best sandwiches I’ve had in a very long time. The saucy barbecue pulled pork, fresh coleslaw, and with a fluffy toasted rosemary parmesan bun, is the perfect combination. Your house will smell amazing after, and there’s very little active cooking/prep time.

The buns fresh out of the oven!

How to roll the dough into buns!

Yield: 8 Sandwiches

Author: Kirsten Deneka

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Pulled Pork on Rosemary Parmesan Bread

Prep time: 45 MinCook time: 15 MinInactive time: 5 HourTotal time: 6 Hour

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Ingredients

For the pulled pork:

• ~ 3 pounds pork shoulder
• 2 tbsp olive oil
• Salt & Pepper to taste
• 1 sweet onion
• 1 cup ketchup
• 1/4 cup white vinegar
• 1/4 cup brown sugar
• 2 tsp yellow mustard
• 1 tbsp molasses
• 2 tsp Worcestershire
• 1 tsp salt
• 1 tsp paprika
• 1 tbsp garlic powder
• 1/4 cup water (or broth)

For 4 footlong buns:

• The Red Bowl’s Halo Pro Potato Dinner Rolls
• Fresh rosemary (for topping)
• Fresh parmesan (for topping)

For the coleslaw:

• 1 head green cabbage
• 3/4 cup mayonnaise
• 2 tbsp white vinegar
• 1 tbsp yellow mustard
• 1 tbsp maple syrup
• Pinch of salt
• Pepper to taste

For the pickled onions:

• 1 red onion (sliced)
• 1/4 cup white vinegar
• 1/4 cup red wine vinegar
• 1/2 cup water
• 2 tbsp maple syrup
• 1 1/2 tsp salt
• 1/2 tsp peppercorns

Additional toppings:

• Grated cheddar cheese
• Pickled (thinly sliced)
• Mayonnaise
• Additional barbecue sauce

Instructions

For the pulled pork/barbecue sauce:

1. Preheat your oven to 400 F.
2. For the sauce, if you're making homemade, in a medium pot, add the ketchup, brown sugar, vinegar, mustard, molasses, Worcestershire, salt, paprika, garlic powder, water and bring to a simmer on medium-low heat. Simmer until thickened (approx. 5-7 minutes.) If you'd like to use store-bought, check notes!
3. Meanwhile, slice your pork into thick chunks and season generously with salt & pepper. Ensure to coat the pieces evenly.
4. Heat a large pan on medium-high heat. Add the olive oil and sear the pork until it has a brown crust on all sides. Then, add all the pieces to a roasting pan.
5. Add the barbecue sauce, and thinly sliced sweet onion, and toss to coat. Cover with tinfoil and bake or 4 1/2- 5 hours or until the pork shreds easily. Check after 3 hours to mix.

For the buns:

1. While the pork is braising, you can prepare the buns. The recipe for the potato buns is found in the ingredients section, but, the only difference is that I split the dough into 4 equal pieces, flatten, and roll into log, pinch the seam, and place them on a baking sheet. (Video above for reference!) But ingredients and rest times are all the same!
2. Then, before baking, I top with freshly grated parmesan and freshly chopped rosemary.

For the quick pickled onions:

1. Add the vinegars, water, salt, maple syrup, and peppercorns into a small pot. Bring the pot to a simmer on medium-low. As soon as the salt is dissolved, remove from heat.
2. Slice the red onion and add into a deli container. Pour over the pickling liquid and add into the fridge until ready to assemble. These are great after 30 minutes to put on your sandwich, and can last 3-4 days in the fridge.

For the coleslaw:

1. Add your dressing ingredients into a large bowl and whisk to combine.
2. Thinly mandolin or slice your cabbage and add into the bowl. Toss to combine.

Notes

• If you're not making homemade barbecue sauce for the pulled pork, just use 2 cups of your favourite barbecue sauce! My personal favourite is Stubb's Hickory Bourbon.

Recommended Products

HexClad Hybrid Nonstick Frying Pan, 12-Inch

Winco Winware Stainless Steel Dough Scraper with Plastic Handle

Potato Ricer Masher

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