| Level: | Easy |
| Total: | 9 hr 20 min |
| Active: | 2 hr 5 min |
| Yield: | about 250 pork and cheese pinwheels |
Ingredients
- 3 tablespoons dark chili powder
- 3 tablespoons granulated garlic
- 3 tablespoons mustard powder
- 3 tablespoons granulated onion
- 3 tablespoons paprika
- 3 tablespoons salt
- 3 tablespoons black pepper
- 1 1/2 tablespoons cayenne
- 1 1/2 tablespoons dried oregano
- 2 cups apple cider vinegar
- 2 cups liquid smoke
- 1 bone-in pork shoulder (approximately 5 pounds)
- Barbecue Sauce, recipe follows
- Five 12-ounce balls store-bought pizza dough
- 10 packed cups shredded smoked gouda
- 1 onion, chopped
- 3 tablespoons vegetable oil
- 1/4 cup chopped garlic
- One 28-ounce can San Marzano whole peeled tomatoes
- One 7-ounce can chipotle peppers in adobo, chopped with the liquid
- Three 20-ounce bottles ketchup
- 1-quart apple cider
- 9 ounces brown mustard
- 1 cup molasses
- 1/4 cup dark chili powder
- 1/4 cup paprika
- 1 tablespoon cayenne
Instructions
- Preheat the oven to 275 degrees F. Place a rack in a roasting pan.
- For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl.
- For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl.
- Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil.
- Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.)
- Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment.
- For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients.
- Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds.
- Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary.
- Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours.
- Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.)