Barbecue Pulled Pork Garbage Bread

Sweet and smoky barbecue sauce and sharp Cheddar transform leftover pulled pork in this party-ready garbage bread. Barbecued brisket or[ chicken would also work well in this dish.]

Total Time:
1 hr 20 min
20 min
10 min
50 min

8 to 10 servings

  • All-purpose flour, for dusting
  • 1 1/2 pounds store-bought pizza dough (see Cook's Note)
  • 4 cups grated sharp Cheddar
  • 3 cups packed leftover pulled pork (about 1 3/4 pounds)
  • 2 cups Barbecue Sauce, recipe follows, or store-bought
  • 1 large egg, beaten, for egg wash
  • Dill pickles and coleslaw, for serving
  • Barbecue Sauce:
  • 1 1/3 cups ketchup
  • 2/3 cup packed light brown sugar
  • 1/2 cup whiskey or bourbon
  • 2 tablespoons chili powder
  • 2 tablespoons dry mustard powder
  • 2 tablespoons onion powder
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons garlic powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

  • Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Working from the shorter end of the dough, scatter the Cheddar evenly over half of the dough, leaving a 1-inch border on the sides. Arrange the pulled pork evenly over the Cheddar, then spoon 1 cup barbecue sauce over the pork. Working from the short side with the filling, tightly roll the dough up, jelly roll-style into a log. Pinch the open seams together to seal shut, then tuck them underneath the log.

  • Transfer the log to the prepared baking sheet and brush with the egg wash. Bake until the bread is golden brown, 35 to 40 minutes.

  • Let the bread cool for 10 minutes. Halve the bread lengthwise, then cut each half crosswise into 4 equal pieces and serve warm with the remaining cup barbecue sauce on the side, along with pickles and coleslaw.

Barbecue Sauce:
  • Combine the ketchup, sugar, whiskey, chili powder, mustard powder, onion powder, vinegar, Worcestershire, garlic powder, coriander, cayenne, 1 teaspoon salt, 1 teaspoon pepper and 1 cup water in a small saucepan over medium heat and bring to a simmer. Cook the barbecue sauce, stirring, until the sugar dissolves and the sauce thickens, 3 to 4 minutes. Remove the pan from the heat and let the sauce cool completely.

  • Yield: 2 1/2 cups

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

Cook's Note: To make rolling and shaping the dough easy, keep the dough refrigerated until 10 to 15 minutes before you are ready to use it.

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