Ingredients
1 boneless pork shoulder butt roast (2-1/2 pounds) 1-1/2 teaspoons ground mustard1 teaspoon salt1/2 teaspoon cayenne pepper1/2 teaspoon ground ginger1 cup thinly sliced onion2 garlic cloves, peeled1 cup maple syrup, divided1/2 cup water3 tablespoons cider vinegar2 loaves (1 pound each ) frozen bread dough, thawed1 cup barbecue sauce 1 cup shredded pepper jack cheeseChopped green onions and crushed red pepper flakes
Preparation
Season pork with mustard, salt, cayenne pepper and ginger; place in a 4-qt. slow cooker. Top with onion and garlic; pour in 1/2 cup maple syrup, water and cider vinegar. Cook, covered, on low 5-7 hours or until meat is tender. Shred meat with 2 forks; discard cooking liquid and vegetables.
On a lightly floured surface, roll 1 loaf dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of dough edges. Top with half the pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 8 slices. Place in a 9-in. pie plate, cut sides down. Repeat with remaining dough and additional pie plate. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Reserve remaining sauce mixture. Preheat oven to 400°.
Bake until golden brown, about 20 minutes. Sprinkle with cheese and bake until melted, 5-10 minutes longer. Serve with reserved sauce mixture; sprinkle with green onions and red pepper flakes.
