• 1 boneless pork shoulder butt roast (2-1/2 lbs)
  • 1-1/2 tsp ground mustard
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground ginger
  • 1 cup thinly sliced onion
  • 2 garlic cloves, peeled
  • 1 cup Pure Maple Syrup
  • 1/2 cup water
  • 3 tbs cider vinegar
  • 2 loaves (1 lbs each ) bread dough
  • 1 cup barbecue sauce
  • 1 cup shredded pepper jack cheese
  • Chopped green onions and crushed red pepper flakes


  1. 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.
  2. On a lightly floured surface, roll 1 loaf dough into a 16×10-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°.
  3. 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.