Holy smokes! These might be my favorite of all of the different Bierocks (a.k.a. Runzas) that I’ve made thus far! Tender, juicy, pulled smoked pork…bathing in an awesome apple, mustard-maple barbecue sauce… piled into baked rolls with gooey, melted cheese!
Shut the front door!! Right?
These, omg…THESE… “Autumn Apple Maple Mustard Smoked Pulled Pork Bierocks / Runzas” were, probably needless to say, a smash hit!!!
I came up with another new recipe to slather onto a humongous pork shoulder (a.k.a. pork butt) roast, and between the wet and dry rubs, plus my new recently posted barbecue sauce, and a bit of cheese, the flavors were absolutely pheNOMenal!
We thoroughly enjoyed ourselves, and you’re going to flip over these!!
Like the others, we simply start with convenient frozen bread dough that you just thaw in the fridge overnight.
Once your pork shoulder is done, pulled, and coated with the sauce, the assembly is easy.
Making one at a time, slice off a pice of dough, press it until an un-floured cutting board, then top with a little pile of shredded cheese.
Then top with a 1/3 to a 1/2 cup pulled pork. Don’t add too much or you’ll have trouble in a minute.
Then pull up two sides, then the other two sides, holding up above the meat. Pinch and roll down a little, turn over, and place onto a sprayed baking sheet.
Brush with melted butter, (and sprinkle with a little kosher salt if you’d like).
Then once the first loaf is assembled, pop them into a preheated oven and bake!
See how gorgeous they are??!! Almost too pretty to eat! Almost.
*Now, the 2 photos below, are actually photos of another bierock/runza that I made awhile back. But once you’ve seen one, you’ve basically seen them all!
They all look the same from the outside, so I thought it silly to take any more photos of them uncut.
(*If you prefer the rolls to be soft on the outside, baste them with more melted butter as soon as you take them out of the oven. If you prefer them to be slightly crispy on the outside, skip this step.)
And these, just like those, looked identically beautiful! And so will yours!
You don’t have to worry about making them perfect, they all turn out pretty no matter what.
Besides, I don’t think that homemade food should have to look perfect anyways. People will think that you bought them and didn’t make them yourself. Right?
So just have fun and don’t fret over it. Life’s too short for that.
And see those fries on the side? OMG are THEY ever good, too! I made a special seasoning for them, and that recipe will be coming at a later date! So stay tuned!!
You’ll really want to make them, too!!
Though these are small, don’t let them fool ya! My hubby was able to eat two of them (four halves), but ONE was more than plenty for me.
So keep that in mind when figuring out how many you’d like to make.
And if you make too many, no worries!! They reheat extremely well in the oven the next day! Just as good as day one!
*My Spiced Apple Maple Mustard Barbecue Sauce! A perfect match!
And since they do reheat so well, it also makes them perfect for fall parties such as Halloween, and tailgating/Sunday Football get togethers!
Seriously delicious. Unique. Fun to eat. What’s not to love, right? So make a list of what you need so that you can make these crowd-pleasers soon! You’re really going to LOVE these!! Enjoy!!
Homemade Barbecue Sauces that go well with this:
If you enjoyed these Bierocks / Runzas you might also like:
Pork & Wet Rub:
For Dry Rub:
Rest of Ingredients: