Pulled Pork & House-made Parker Rolls Recipe

Prepare rub and pork

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder. Pat the pork shoulder dry with paper towels. Rub vegetable oil over the pork, then evenly apply the dry rub all over the shoulder, massaging it into crevices. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.

Sear (optional)

Preheat a heavy oven-safe pot or Dutch oven over medium-high heat. Add a tablespoon of oil and sear the pork shoulder on all sides until well browned, about 4–6 minutes per side. Remove and set aside.

Braising

Reduce heat to medium and add the sliced onion to the pot; cook until softened, about 4 minutes. Return the pork to the pot. Pour the apple cider vinegar and stock around the pork (not over the rub), add Worcestershire sauce. Bring liquid to a simmer, then cover with a lid and transfer to a preheated oven at 300°F (150°C). Braise until fork-tender and internal temperature reaches at least 195–205°F, about 4–6 hours depending on size.

Rest and shred

Remove pork from the pot and transfer to a tray. Reserve braising liquid. Let pork rest 15–20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone. Skim fat from reserved liquid, then reduce the liquid on the stovetop over medium-high heat until slightly thickened (5–10 minutes). Toss shredded pork with 1–2 cups of the reduced braising liquid to moisten. Taste and add additional salt or pepper if needed.

Keep warm for buffet

Transfer pulled pork to a steam table pan or chafing dish. Mix in 1–2 cups of house BBQ sauce (or serve sauce on the side) and keep warm at 140°F (60°C) in a covered pan. Replenish moisture with reserved liquid as needed during service.

Combine ketchup, apple cider vinegar, brown sugar, molasses, yellow mustard, Worcestershire sauce, smoked paprika, minced garlic, onion powder, hot sauce (if using), salt, and black pepper in a medium saucepan. Whisk to combine.

Bring the mixture to a gentle simmer over medium heat, then reduce heat to low. Simmer, uncovered, stirring occasionally, for 20–30 minutes until slightly thickened and flavors meld. Taste and adjust sweetness, acidity or heat as needed (add a splash more vinegar for brightness, more sugar for sweetness, or more hot sauce for heat).

Cool slightly, then strain if a very smooth sauce is desired. Store in a covered container in the refrigerator up to 2 weeks. Warm before serving; hold extra sauce in a serving container on the buffet.

Activate yeast

In a large bowl or the bowl of a stand mixer, sprinkle the active dry yeast over 1 cup of the warmed milk with 1 tablespoon of the granulated sugar. Let sit 5–10 minutes until foamy, indicating the yeast is active.

Make dough

In the mixer bowl (with dough hook) or a large bowl, combine the remaining warm milk, remaining sugar, melted butter, eggs and half of the flour. Add the yeast mixture. Mix on low and gradually add remaining flour and the salt until a soft sticky dough forms. Knead by mixer for 6–8 minutes or by hand on a lightly floured surface for 8–10 minutes until the dough is smooth and elastic. Dough should be slightly tacky but not overly sticky.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Shape rolls

Punch down the dough and turn out onto a lightly floured surface. Divide dough into 24 equal pieces (about 3.5–4 oz each) for medium rolls. Shape each piece into a tight ball by folding edges to the bottom and rolling under your palm to create surface tension. Place rolls seam-side down on greased baking sheets or hotel pans, spaced about 1 inch apart for soft sides.

Second rise

Cover the rolls loosely with greased plastic wrap or a towel and let them rise until puffy and nearly doubled, about 30–45 minutes.

Bake

Preheat oven to 375°F (190°C). Brush rolls with egg wash. Bake for 15–20 minutes, rotating pans halfway through, until deep golden brown on top and hollow-sounding when tapped. Internal temperature should be about 190–200°F.

Finish

Brush hot rolls with melted butter. Let cool slightly on wire racks. For buffet service, place rolls in covered baskets or hotel pans to keep warm and soft.

For buffet service (serves approximately 24): Split parkers rolls and offer pulled pork alongside extra house BBQ sauce and coleslaw. For pulled pork sliders, place a generous portion of pulled pork on bottom half of roll, top with a spoonful of house BBQ sauce and a small amount of coleslaw, then cap with top half of roll.

Label pans: Pulled Pork (keeps at 140°F), House BBQ Sauce (kept warm separately), Parker Rolls (covered and warm). Replenish as needed; keep extra sauce refrigerated and bring to service temperature before replacing.