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This recipe is delicious whether you buy your pulled pork from the grocery store or make it yourself. We love this slow-cooker pulled pork because it's SUPER easy, but feel free to use your favorite recipe!
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- Yields:
- 10 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
- 2/3 c.
barbecue sauce, plus more for serving
- 1 tbsp.
apple cider vinegar
- 1 tbsp.
plus 1 tsp. packed brown sugar, divided
- 1/2 tsp.
garlic powder
- 1/2 tsp.
crushed red pepper flakes
- 2 c.
- 2
(8-oz.) tubes refrigerated Crescents rolls
- 1 1/2 c.
Monterey Jack
- 1/4
medium red onion, thinly sliced
- 1/4 c.
sliced pepperoncini peppers
- 2 tbsp.
melted butter
Kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat oven to 375°. In a large bowl, whisk together barbecue sauce, vinegar, 1 tablespoon brown sugar, garlic powder, and red pepper flakes. Add pulled pork and toss to coat completely in the sauce.
- Step 2Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
- Step 3Add cheese in an even layer at the base of the triangles, then top with pulled pork. Scatter red onions and pepperoncini over pork, then fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
- Step 4In a small bowl, stir together butter and remaining brown sugar. Season with salt. Brush dough with butter mixture.
- Step 5Bake until golden, 18 to 20 minutes. Serve with barbecue sauce.
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