Pulled Pork On A Bun Recipe 435 Recipes

PULLED PORK-STUFFED MILK BUNS RECIPE BY TASTY

Steps:

• Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
• Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
• In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
• Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
• Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
• Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
• Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
• Preheat the oven to 350˚F (180˚C).
• Brush the buns with the egg and milk mixture.
• Bake the buns for 25 minutes, or until golden brown.
• Let the buns sit in the pan for 10 minutes.
• Invert the buns onto a serving plate, and pull apart.
• Enjoy!

MAPLE PULLED PORK BUNS

Steps:

• Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables., On a lightly floured surface, roll 1 loaf of dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half of pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut side down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°. , Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.

CROCK POT OLD SOUTH PULLED PORK ON A BUN

Steps:

• In a skillet, heat oil over medium heat.
• Add onions and cook until soft.
• Add garlic, chili powder and pepper and cook, stirring, for 1 minute.
• Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke.
• Stir to combine and bring to a boil.
• Place pork in slow cooker stoneware and pour sauce over.
• Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart.
• Transfer pork to a cutting board and pull the meat apart in shreds, using two forks.
• Return to sauce and keep warm.
• When ready to serve, spoon shredded pork and sauce over warm buns.
• MAKE AHEAD: This dish can be partially prepared the night before it is cooked.
• Complete Step 1.
• Cover and refrigerate sauce overnight.
• The next morning, continue cooking as directed.
• The 150 Best Slow Cooker Recipes J Finlayson.