Pulled Pork Stuffed Bread - PRON

Bogus Chezz Hawg · 02-16-2010, 05:46 PM

I saw this here before and had to try it, so here's mine...

I had some leftover pork butt which was vacu-sucked and frozen since last October. I thawed it out and then heated it up in some boiling water to make shredding it easier.

While the pork was heating up I rolled out 1 tube of Pillsbury French bread.

The warmed pork shred easily with a couple of forks.

I added some of my homemade pork rib BBQ sauce to the warm pork.

The barely sauced pork is on the dough.

At this point I applied egg whites to the outer edge of the dough to help the dough stick and seal up the stuffed loaf.

I placed the loaf on a greased sheet, then I cut slits in the top. I also brushed the top of the loaf with more egg whites.

I baked the loaf, following the instructions from Pillsbury. Some of the pork grease escaped from the deep slits I made in the dough before baking. It didn't lose enough to dry out the meat though. It was still very moist.

A closeup for your enjoyment!

Unfortunately my wife wanted some, so I had to cut it in half.

I also put a little of my sauce on the plate to dress it up a bit.

If the wife doesn't take her plate soon this one will be mine too!

Mmmmmmmmm! Pork!

It was farkin' delicious!

I definitely will do this again!!! My wife loved it too, and wants me to make more. She named this sandwich a "Pork Penis"!!

Phesant · 02-16-2010, 05:49 PM

Nice, I like it......mmmmmm....mmmmmmmmmmmmmm

pomah25 · 02-16-2010, 05:50 PM

Looks great... not sure about the name though! Can't hear to many people asking for it by name.... what do you think of adding some cheese to the mix? Make it a Pulled Pork Calzone!

dudz · 02-16-2010, 05:53 PM

Wow looks great and a cool Idea...Its like a giant pork hot pocket !!

NorthwestBBQ · 02-16-2010, 06:00 PM

Great job. Thanks for all the pics.

EatRBBQ · 02-16-2010, 06:05 PM

Wow. Pass me a warm towel.

That's some fine fine looking food. I've eaten like 2# of pork today and the wife isn't even home for dinner yet. And that pork stuffed french roll has me ready for more!

Anyone try baking something like that inside of an UDS?

High Q · 02-16-2010, 06:25 PM

Love the pig pack. Great idea.

Jay Bird · 02-16-2010, 06:34 PM

Wife looking over my shoulder says "I want some of that" I'm afraid to ask her if the sandwich name had anything to do with her reaction.

Diver · 02-16-2010, 06:34 PM

Hey! Someone pass me a pork pen**. Sounds so wrong I couldn't even type it, but it looks delicious!

aquablue22 · 02-16-2010, 06:37 PM

Man that looks fantastic, I think I would of told her it burnt and she really wouldn't want any!!!!

Never mind, was going to say something foolish, but it's your wife!

landarc · 02-16-2010, 06:40 PM

That is a tasty looking pork roll, very nice.

dudz · 02-16-2010, 06:57 PM

Quote:

Originally Posted by Diver

Hey! Someone pass me a pork pen**. Sounds so wrong I couldn't even type it, but it looks delicious!

LMAO..so wrong

bigabyte · 02-16-2010, 07:04 PM

Very cool! I may have to start experimenting with some fillings!

blackdog043 · 02-16-2010, 10:57 PM

Looks good, I happen to have some pork in the freezer. I think I need to make some of that.

Bluesman · 02-17-2010, 07:33 AM

Mmmmmmmmmm Now that looks good!!!

02-16-2010, 05:46 PM	#1
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado Downloads: 0 Uploads: 0	Pulled Pork Stuffed Bread - PRON I saw this here before and had to try it, so here's mine... I had some leftover pork butt which was vacu-sucked and frozen since last October. I thawed it out and then heated it up in some boiling water to make shredding it easier. While the pork was heating up I rolled out 1 tube of Pillsbury French bread. The warmed pork shred easily with a couple of forks. I added some of my homemade pork rib BBQ sauce to the warm pork. The barely sauced pork is on the dough. At this point I applied egg whites to the outer edge of the dough to help the dough stick and seal up the stuffed loaf. I placed the loaf on a greased sheet, then I cut slits in the top. I also brushed the top of the loaf with more egg whites. I baked the loaf, following the instructions from Pillsbury. Some of the pork grease escaped from the deep slits I made in the dough before baking. It didn't lose enough to dry out the meat though. It was still very moist. A closeup for your enjoyment! Unfortunately my wife wanted some, so I had to cut it in half. I also put a little of my sauce on the plate to dress it up a bit. If the wife doesn't take her plate soon this one will be mine too! Mmmmmmmmm! Pork! It was farkin' delicious! I definitely will do this again!!! My wife loved it too, and wants me to make more. She named this sandwich a "Pork Penis"!! __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

02-16-2010, 05:49 PM	#2
Phesant Babbling Farker Join Date: 08-24-08 Location: Appleton, Wi Downloads: 0 Uploads: 0	Nice, I like it......mmmmmm....mmmmmmmmmmmmmm __________________ Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR]

02-16-2010, 05:53 PM	#4
dudz Full Fledged Farker Join Date: 02-05-10 Location: Rushford/Buffalo, Ny Downloads: 0 Uploads: 0	Wow looks great and a cool Idea...Its like a giant pork hot pocket !! __________________ UDS..."The be all and end all" of smokers

02-16-2010, 06:00 PM	#5
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Great job. Thanks for all the pics. __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

02-16-2010, 06:05 PM	#6
EatRBBQ Full Fledged Farker Join Date: 01-20-10 Location: Rockford, IL Downloads: 0 Uploads: 0	Wow. Pass me a warm towel. That's some fine fine looking food. I've eaten like 2# of pork today and the wife isn't even home for dinner yet. And that pork stuffed french roll has me ready for more! Anyone try baking something like that inside of an UDS? __________________ Rich (eatrbbq.com) Weber, Chargriller, assorted UDS

02-16-2010, 05:50 PM	#3
pomah25 Full Fledged Farker Join Date: 04-03-09 Location: Chesapeake, VA Downloads: 0 Uploads: 0	Looks great... not sure about the name though! Can't hear to many people asking for it by name.... what do you think of adding some cheese to the mix? Make it a Pulled Pork Calzone!

02-16-2010, 06:25 PM	#7
High Q Take a breath! Join Date: 12-29-09 Location: Houston, Texas Downloads: 0 Uploads: 0	Re: Pulled Pork Stuffed Bread - PRON Love the pig pack. Great idea. __________________ "Houston is a wretched little town composed of about twenty shops, and a hundred huts, dispersed here and there, among trunks of felled trees. It is infested with methodists and ants." -Emmanuel Domenech, Catholic Missionary, 1848

02-16-2010, 06:34 PM	#8
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA Downloads: 0 Uploads: 0	Wife looking over my shoulder says "I want some of that" I'm afraid to ask her if the sandwich name had anything to do with her reaction.

02-16-2010, 06:34 PM	#9
Diver Full Fledged Farker Join Date: 03-12-09 Location: Currituck NC Downloads: 0 Uploads: 0	Hey! Someone pass me a pork pen**. Sounds so wrong I couldn't even type it, but it looks delicious! __________________ [COLOR=red]The Soundside Smokers Competition Team[/COLOR] 2 UDS / 1 XL UDS / Chargriller Duo / 2 Weber Kettles / Masterbuilt / Home-made whole hog cooker

02-16-2010, 06:37 PM	#10
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida Downloads: 0 Uploads: 0	Man that looks fantastic, I think I would of told her it burnt and she really wouldn't want any!!!! Never mind, was going to say something foolish, but it's your wife! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle Magma Newport - Gasser (on the Boat) 1 - Terracotta PIG 1 Masterbuilt Modified Smokehouse [COLOR=Green]2 - Super FAST, Super ACCURATE Green Thermapen[/COLOR]1 splashproof)

02-16-2010, 06:40 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is a tasty looking pork roll, very nice. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-16-2010, 07:04 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Very cool! I may have to start experimenting with some fillings! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-16-2010, 10:57 PM	#14
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC Downloads: 0 Uploads: 0	Looks good, I happen to have some pork in the freezer. I think I need to make some of that. __________________ Bill Red Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Super Fast Red Thermapen Got butt ? Smoke it !!

02-17-2010, 07:33 AM	#15
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	Mmmmmmmmmm Now that looks good!!! __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

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