2/20/11~Pulled Pork Bread (2 ways)

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smokin relaxin steve

Smoking Fanatic
Original poster
Mar 16, 2010
887
13
South Jersey
Hey All,

I didn't get to smoke this weekend but i had some Pulled Pork saved from a few weeks ago (http://www.smokingmeatforums.com/forum/thread/102957/2-pork-butts-1-sweet-1-savory-w-qview)... Some on the sweeter side and some on the Savory Side... I decided to get some use out of them so i figured i would make Pulled Pork Bread (like pepperoni bread)... Plus i had been planning on that for some time now... So i decided to do one BBQ Style & the other Italian Style...

Saturday i mixed up my dough and set it in the fridge overnight to rise... Sunday i sauteed some Fresh Spinach w/ Garlic & S-n-P to go with the Italian Style...

42ed3397_9e2c9a2d_0220111445.jpg


I let the spinach cool and drain while i prepared the BBQ Style

spread out the dough
aeed00ba_cec1f962_0220111528.jpg


I laid out Munster & Cheddar than topped with Sweet Pulled Pork and a little more cheese...

47be6fcd_2989d3ca_0220111532.jpg


Added some Sweet Baby Rays

f5b56e93_a5a7a3d1_0220111532a.jpg


I rolled that and set it aside... laid out my next piece of dough for the Italian style and topped it w/ Provolone

53d44eda_2a5911ba_0220111537.jpg


I had a little Pepperoni left over in the fridge so i figured "Why not???"

63202146_23e01854_0220111537a.jpg


I added the Pork and than the Spinach
34b975c2_ab6c7d34_0220111538.jpg


bd659af7_cee213c6_0220111539.jpg


I rolled that and set it with the other... I than scored the tops to reduce the chance of a cheese blow out..

3d243800_51e507be_0220111543.jpg


I Preheated the oven to 400 and baked them for about 35-45min (or until golden brown)...

3ec2b823_cf4147de_0220111634.jpg


Italian Style
145fb6a5_be7a24c5_0220111656.jpg


& BBQ Style
a40a5e96_bc27638c_0220111657.jpg


I was very happy with the end results... I will be doing this again down the road... thanks for looking... (PS-sorry for poor pic quality, had to use the Cell Phone)...
 
Did you use high gluten flour. I have been trying to make bread for puff pastry and was told I needed  to use high gluten flour. The all purpose flour wouldnt work for me.

Yours looks great
 
Would you be willing to tell more about your dough recipe?

I've tried this a few times with disappointing results.  The bread is always soggy on the bottom.

Care to divulge your secret?  These look great!
 
They look awesome! their like a calzone or a stromboli...great idea!!
Great job, Steve. Another thing to put on my list. Exactly what I was thinking Les....calzones. Pizza joint we go to here makes Pizza Rolls, about the size of your fist. His pizza dough wrapped around some pepperoni with a little sauce & some motz inside. Served with a side of sauce and ranch for dipping. GF's favorite....so will def be making these. Pepperoni for her & hot Italian sausage for me.
 
Would you be willing to tell more about your dough recipe?

I've tried this a few times with disappointing results.  The bread is always soggy on the bottom.

Care to divulge your secret?  These look great!
Just a thought on this.....if you have a favorite pizze place they might sell you one of their pizza balls. Also, a market I frequent sells fresh pizza dough balls in the cheese section for a buck. The quality isn't bad and if I'm in a hurry they work pretty well.
 
 
That looks very awesome. I still have to try the whole dough thing. I just can't seem to get into that. Maybe I will make the meat part and the wife can make the dough part. Now that sounds like a plan. Great looking food!
 
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