Pull apart the Pulled Pork Pull-Apart Ring and what will you find? Tender, juicy pulled pork, coated in barbeque sauce. Melty Monterey Jack cheese. Spicy peppers. All of this wrapped in flaky, buttery crescent roll pastry. So, it’s really no mystery why Pulled Pork Pull-Apart Ring is so tasty! All you need to do is pull, share, tear, and enjoy!
Ingredients
- 2/3 cup barbeque sauce, plus more for serving
- 1 tablespoon apple cider vinegar
- 1 tablespoon plus 1 teaspoon brown sugar, packed and divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 2 cups oven-roasted pulled pork
- 2 (8-ounce) tubes refrigerated crescent rolls
- 1 1/2 cups Monterey Jack cheese
- 1/4 medium red onion, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
- 2 tablespoons butter, melted
- kosher salt, to taste
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a large bowl, whisk together the barbeque sauce, the apple cider vinegar, 1 tablespoon of the brown sugar, the garlic powder, and the red pepper flakes.
Step 3 –Add the pulled pork to the barbeque sauce mixture and toss it to coat the pork completely in the sauce.
Step 4 –Unroll the crescent rolls, separating each triangle.
Step 5 –Arrange the crescent rolls on a baking sheet in a sunburst pattern, with the pointy ends of the triangles facing outward and the bases overlapping.
Step 6 –Add the cheese in an even layer at the base of each triangle.
Step 7 –Top the bases with the pulled pork.
Step 8 –Scatter the red onions and the pepperoncini over the pork.
Step 9 –Fold the triangle tips over the filling, allowing for some gaps between the triangles.
Step 10 –In a small bowl, stir together the butter and the remaining brown sugar.
Step 11 –Season the butter mixture with the salt and brush the dough with the butter mixture.
Step 12 –Bake until the top is golden, about 18-20 minutes.
Step 13 –Serve the ring with the extra barbeque sauce.
