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2/20/11~Pulled Pork Bread (2 ways)

smokin relaxin steve

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Hey All,

I didn't get to smoke this weekend but i had some Pulled Pork saved from a few weeks ago (http://www.smokingmeatforums.com/forum/thread/102957/2-pork-butts-1-sweet-1-savory-w-qview)... Some on the sweeter side and some on the Savory Side... I decided to get some use out of them so i figured i would make Pulled Pork Bread (like pepperoni bread)... Plus i had been planning on that for some time now... So i decided to do one BBQ Style & the other Italian Style...

Saturday i mixed up my dough and set it in the fridge overnight to rise... Sunday i sauteed some Fresh Spinach w/ Garlic & S-n-P to go with the Italian Style...



I let the spinach cool and drain while i prepared the BBQ Style

spread out the dough

I laid out Munster & Cheddar than topped with Sweet Pulled Pork and a little more cheese...



Added some Sweet Baby Rays



I rolled that and set it aside... laid out my next piece of dough for the Italian style and topped it w/ Provolone



I had a little Pepperoni left over in the fridge so i figured "Why not???"



I added the Pork and than the Spinach



I rolled that and set it with the other... I than scored the tops to reduce the chance of a cheese blow out..



I Preheated the oven to 400 and baked them for about 35-45min (or until golden brown)...



Italian Style

& BBQ Style

I was very happy with the end results... I will be doing this again down the road... thanks for looking... (PS-sorry for poor pic quality, had to use the Cell Phone)...
 

bmudd14474

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SmokinAl

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Looks delicious! Great job!
 

tyotrain

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WoW them look great. I am for sure going to have to try this. Thanks for posting
 

boykjo

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Did you use high gluten flour. I have been trying to make bread for puff pastry and was told I needed  to use high gluten flour. The all purpose flour wouldnt work for me.

Yours looks great
 

smoke 2 geaux

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That looks ridiculously good.!  I haven't tackled making my own bread yet, but that makes me want to try!
 

czarcastic

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Would you be willing to tell more about your dough recipe?

I've tried this a few times with disappointing results.  The bread is always soggy on the bottom.

Care to divulge your secret?  These look great!
 

chef willie

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They look awesome! their like a calzone or a stromboli...great idea!!
Great job, Steve. Another thing to put on my list. Exactly what I was thinking Les....calzones. Pizza joint we go to here makes Pizza Rolls, about the size of your fist. His pizza dough wrapped around some pepperoni with a little sauce & some motz inside. Served with a side of sauce and ranch for dipping. GF's favorite....so will def be making these. Pepperoni for her & hot Italian sausage for me.
 

chef willie

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Would you be willing to tell more about your dough recipe?

I've tried this a few times with disappointing results.  The bread is always soggy on the bottom.

Care to divulge your secret?  These look great!
Just a thought on this.....if you have a favorite pizze place they might sell you one of their pizza balls. Also, a market I frequent sells fresh pizza dough balls in the cheese section for a buck. The quality isn't bad and if I'm in a hurry they work pretty well.
 
 

rbranstner

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That looks very awesome. I still have to try the whole dough thing. I just can't seem to get into that. Maybe I will make the meat part and the wife can make the dough part. Now that sounds like a plan. Great looking food!
 

Bearcarver

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That looks GREAT, Steve !!!!

Especially the last two shots !!!!

MMMMMMmmmmmm......,

Bear
 

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