Summer is winding down. Although it saddens me a little, I am looking forward to the cooler weather. My kiddos started back to school today – a sure reminder that Fall is right around the corner. With back to school and the anticipation of Fall, I like to rely on my slow cooker to help me get dinner on the table. These BBQ Pork on Homemade Onion Rolls will really hit the spot!
Not only do I love my slow cooker, but I love my bread machine too! (I don’t have one of those fancy Kitchen-Aid stand mixers – YET). This recipe for Homemade Onion Rolls could easily be adapted to use a stand mixer – or you could even do it by hand! These rolls pair nicely with the BBQ pork. They really are simple to make and they are totally worth the effort!
In my (totally unprofessional, Southern) opinion, coleslaw is a must with BBQ Pork. Sometimes, I like it on the sandwich and other times, I’m content with it on the side. Enjoy it how you like it best! Corn on the cob and baked beans would be great accompaniments as well! Enjoy! 🙂
BBQ Pork on Homemade Onion Rolls
Yield: 8 servings
For the pork:
3-4 lb. pork roast
1 bottle (16-18 oz.) your favorite BBQ sauce
1 can (12 oz.) cola soft drink – Dr. Pepper is good too 😉
For the onion rolls:
1 large onion, chopped
3 tbsp. butter
1 cup lukewarm water
3 tbsp. butter, softened
1½ tsp. salt
3 tbsp. sugar
¼ cup instant potato flakes
3 cups all-purpose flour
2½ tsp. active dry yeast
1 egg white
1 tbsp. water
Directions for the pork:
Spray a slow cooker lightly with cooking spray. Place the pork roast in the slow cooker. Pour the BBQ sauce and soft drink over the pork. Cover and cook on low for 8-10 hours or until the pork shreds easily with a fork. Transfer pork to a cutting board and shred meat. Skim any fat from the slow cooker, if necessary. Return the pork to the slow cooker and stir well to combine.
Directions for the onion rolls:
Melt the butter in a skillet over medium heat. Add the onion and stir. Continue to cook, stirring occasionally, until the onions are softened and have browned. Remove from heat.
In a bread machine pan, place the water, softened butter, salt, sugar, instant potato flakes, flour, yeast and caramelized onions in the order suggested by the manufacturer. Select the “dough” cycle and press start.
When the cycle is complete, remove the dough from the pan to a lightly floured surface. Knead a 6-8 times. Divide the dough into 8 equal pieces and form them into a ball. Gently flatten the balls into 4 inch circles. If they keep shrinking, let them relax a few minutes before proceeding. Place on a baking sheet and cover loosely with a towel. Set in a draft-free place to rise until doubled in size – about 40-45 minutes.
Preheat the oven to 350°F. Whisk together the egg white and water. Brush over the top of the rolls. Bake for 15-20 minutes or until golden brown. Cool completely. Slice in half horizontally before using.
To serve: Top sliced onion rolls with BBQ pork. Serve with (or top with) coleslaw, if desired.