A super-easy pulled-pork buns recipe

Guest post by Christina Fleming
Photo courtesy of
Photo courtesy of Christina blog.

I made something like cinnamon buns… but with pork instead of cinnamon sugar filling. I know, it sounds weird but it was pretty good!

Here is what I used and what I did for this meal…


  1. Place 2 boneless pork chops in a slow cooker and cover with the sauce
  2. Cook on low for six hours
  3. Remove the pork chops and shred them using a fork and knife (it’s suuuuper easy!)
  4. Cool before placing on dough
  5. Pour remaining sauce into a colander and strain out any large pieces
  6. Store strained sauce in a container in the fridge and use for dipping or adding to cooked buns

Dough recipe and instructions:

  • 2 cups of flour
  • 2 tablespoons of sugar
  • 4 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/4 cup cold butter
  • 1 cup cold milk
  1. Mix the dry ingredients together in a large bowl and cut in the butter until crumbly
  2. Make a well in the centre of the dough and pour in the milk
  3. Stir to form a soft dough and then turn out onto a lightly floured surface
  4. Knead 8-10 times and roll into a rectangle
  5. Lay the pork evenly across the dough, roll and cut into equal pieces (I made 4 large buns but the recipe usually makes 12 normal sized buns)
  6. Place in an un-greased muffin tin and cook at 400F for about 30 minutes

That’s it! I found that the pork dried out a bit when cooking so I added a bit of extra sauce part way through.

Comments on A super-easy pulled-pork buns recipe

    • We’ve used a packaged pulled pork sauce mix powder (I think Clubhouse brand) from the store, mixed with a packaged BBQ sauce mix powder (I think French’s brand) mixed together, that we find makes a decent lazy-man’s pulled pork. (We follow the instructions on the packet, so I’m not sure which other ingredients all go in). Though I’m sure if you google it, you could find a large variety of different pulled pork sauces, and you could use whichever you like best.

      We also use a pork shoulder or sirloin roast, whichever we can find for fairly cheap at Costco, but since you’re cooking for longer time frames in a slow cooker, you can get away with a fair amount of different cuts for this.

  1. I’ve made pulled pork several dozen times. If you can find a pork butt, get that. If you can’t, find a large park tenderloin. There’s various different parts … I find that the portions with no bone, work best.
    When you throw it in the slow cooker, you can cover it in root beer – and nothing else – while it cooks. When its done, drain all but half a cup of root beer from it, and mix most of a bottle of sweet baby rays honey BBQ sauce to it (you can do less root beer and more BBQ, or vice versa depending on how saucey you want it.), and you’re set.
    Even before adding the BBQ sauce I could eat half of the pulled pork its sooooo Sooo good with the root beer.
    (Of course, not the most healthy…. But super, super easy. .. Not that pulled pork is that healthy to begin with…)

  2. I am absolutely doing this. I second Amy S. in that you really want to find a pork butt, also called a shoulder or rump, for the best pulled pork. I’m planning on cheating on the dough, I confess — I bought flaky biscuit dough premade — gonna try it tonight! Thanks, Christina!

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