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Ultimate BBQ Pulled Pork Stuffed Brioche Rolls
Indulge in BBQ Pulled Pork Stuffed Brioche Rolls, marrying tender meat with buttery bread for the ultimate comfort food experience.
Get ready to sink your teeth into a symphony of flavors with our Ultimate BBQ Pulled Pork Stuffed Brioche Rolls. This indulgent dish combines rich, slow-cooked pulled pork with the buttery sweetness of homemade brioche rolls. Imagine biting into a soft, pillow-like roll that gives way to juicy, succulent pork, all enveloped in a tangy BBQ glaze. It's a comfort food masterpiece that brings together the best of both worlds: tender meat and freshly baked bread.
The secret to these decadent rolls lies in the harmony of textures and flavors. The brioche, with its rich, buttery crumb, provides a luxurious vessel for the smoky, sweet, and savory pulled pork. As you break into the roll, the aroma of BBQ spices wafts through the air, promising an unforgettable culinary experience. Whether you're hosting a backyard BBQ or simply craving something extraordinary, these rolls are sure to satisfy and impress.
Recipe Overview
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings
8
Calories
650 kcal
per serving
Cuisine
American
Indulge in BBQ Pulled Pork Stuffed Brioche Rolls, marrying tender meat with buttery bread for the ultimate comfort food experience.
Ingredients
- • Pork shoulder: 2 lbs
- • Salt: 1 tsp
- • Black pepper: 1 tsp
- • Smoked paprika: 1 tbsp
- • Garlic powder: 1 tsp
- • Onion powder: 1 tsp
- • Brown sugar: 2 tbsp
- • Apple cider vinegar: 1/4 cup
- • BBQ sauce: 1 cup
- • Brioche flour: 3 1/2 cups
- • Unsalted butter (room temperature): 1/2 cup
- • Sugar: 1/4 cup
- • Salt: 1 tsp
- • Eggs: 4
- • Whole milk: 1 cup
- • Instant yeast: 2 1/4 tsp
- • Egg wash (1 egg + 1 tbsp water): for brushing
Instructions
- 1 Preheat your oven to 325°F (165°C).
- 2 Season the pork shoulder with salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spices evenly over the meat.
- 3 In a roasting pan, place the seasoned pork and pour apple cider vinegar into the pan. Cover tightly with aluminum foil and roast for 3 hours, or until the pork is tender and easily shredded.
- 4 While the pork is roasting, prepare the brioche dough. In a large bowl, combine brioche flour, sugar, and salt. In a separate bowl, whisk together the eggs, whole milk, and instant yeast.
- 5 Gradually add the wet ingredients to the dry, mixing until a dough forms. Knead in the room temperature butter until the dough is smooth and elastic. Cover and let rise until doubled in size, about 1 hour.
- 6 Once the pork is cooked, shred it using two forks. Stir in BBQ sauce until well combined.
- 7 Punch down the dough and divide it into 8 equal portions. Flatten each portion into a disc and place a generous spoonful of pulled pork in the center. Gather the edges and pinch to seal, forming a ball.
- 8 Place the stuffed brioche balls seam-side down on a lined baking sheet. Cover with a damp cloth and let rise for another 30 minutes.
- 9 Preheat your oven to 375°F (190°C). Brush the rolls with egg wash and bake for 15-20 minutes, or until golden brown and cooked through.
- 10 Allow the rolls to cool slightly before serving, letting the flavors meld beautifully.
Serving Suggestions
- • These BBQ Pulled Pork Stuffed Brioche Rolls are perfect alongside a zesty coleslaw or a fresh garden salad, which offer a crisp contrast to the rich, savory rolls. For a complete indulgent meal, serve them with crispy potato wedges or sweet potato fries, adding a satisfying crunch. Pair with a cold, refreshing beverage like a craft beer or a chilled iced tea to balance the richness of the rolls. Whether for a casual gathering or a festive occasion, these rolls are sure to steal the show.
Storage Tips
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F (175°C) and warm the rolls for about 10 minutes, or until heated through. For longer storage, freeze the rolls individually wrapped in plastic wrap and then placed in a freezer bag. Thaw in the refrigerator overnight before reheating.
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