These tasty BBQ pulled pork swirls are soft baked rolls filled with cranberry-glazed plant-based pulled pork and topped with dukkah and chives. They’re a high-protein, festive option for holiday appetizers, parties, and sharing platters.
Ingredients
For the Filling
- 1x200 g pack Redefine Pulled Pork (or equivalent of your choice), defrosted
- 2 tsp dukkah store-bought
- 1 tbsp chopped chives
For the Cranberry BBQ Sauce
- 1 tbsp cooking oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- ½ tsp BBQ seasoning
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 80 ml BBQ sauce
- 60 ml cranberry sauce
For the Dough
- 220 g all-purpose flour
- 25 g cane sugar
- 1 tsp instant yeast or 1 sachet
- ½ tsp salt
- 180 ml unsweetened non-dairy milk warmed to ~43°C
- 1 tbsp vegan butter melted
For the Vegan Egg Wash
- 2 tbsp maple syrup
- 2 tbsp non-dairy milk
Instructions
Prepare the dough
- In a large bowl, whisk together the flour, sugar, yeast, and salt.
- Make a small well in the center and pour in the warmed milk and melted butter.
- Mix with a spatula until the dough forms.
- Knead for 5 minutes either in the bowl or on a floured surface.
- Shape into a ball, place in a greased bowl, cover, and rest for 15 minutes.
- While the dough rests, whisk together the maple syrup and non-dairy milk to make the vegan egg wash. Set it aside.
Make the cranberry BBQ sauce
- Heat oil in a small saucepan over medium heat.
- Sauté the onion and garlic until soft.
- Add BBQ seasoning, BBQ sauce, and cranberry sauce.
- Bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Stir in oregano and thyme. Remove from heat.
Cook the pulled pork
- In a small pan, heat a bit of oil over medium heat.
- Add the Redefine Pulled Pork and cook for 8 minutes, tossing occasionally, until caramelized.
- Remove from heat and mix in three-quarters of the cranberry BBQ sauce.
Assemble the rolls
- Once the dough has rested, punch it down and roll it out on a lightly floured surface into a 30×50 cm rectangle (12×19 inches), about ½ cm thick.
- Brush the surface with the remaining cranberry BBQ sauce.
- Add a layer of BBQ pulled pork.
- Roll tightly from the long side and pinch to seal.
- Trim the ends and slice into 8 equal rolls.
Bake the rolls
- Place the rolls on a parchment-lined baking sheet, leaving at least 5 cm between each.
- Cover loosely and let rise for 30 minutes.
- Brush with half of the vegan egg wash.
- Preheat the oven to 180°C and bake for 25–30 minutes, until golden brown.
- Brush with the remaining vegan egg wash. Let cool for 5–10 minutes.
- Top with dukkah and chopped chives before serving.