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Pulled Pork Kolache

Tender smoked pulled pork stuffed into a dough and baked.
Servings 20 kolaches


  • 1 cup sour cream or plain Greek yogurt slightly warm
  • 1/2 cup (99 grams) sugar
  • 1 1/2 tsp salt
  • 8 Tb butter melted
  • 2 tsp active dry yeast
  • 2 eggs
  • 4 cups (482 grams) unbleached AP flour I used 1/2 white whole wheat and 1/2 AP and weighed each to total 482 g
  • 2 lbs cooked and shredded pulled pork
  • 1 bottle favorite BBQ sauce


  • In a mixing bowl with the bread hook attached, add the sour cream, sugar, salt and butter. Allow to cool if it is too hot - you don't want to kill the yeast! Add the remaining ingredients and stir on low-medium in the mixer with a bread hook until well combined. The dough is slightly sticky, soft and smooth looking. Mixing with your hands or in a bread machine works, too!
  • Put plastic wrap on the dough and keep well covered in the fridge overnight.
  • Prep 2 rimmed cookie sheets with cooking spray or parchment paper. Now it is the next day, you want to have a little flour on your surface. Divide the dough into 20 pieces. Roll each piece out and you will get a 4-5" circle.
  • Mix your pulled pork with your BBQ sauce. Add as much or as little as you like. Dollop a little less than a 1/4 cup into each circle. Close up the kolache and twist the dough on the bottom. Roll the kolache bottom onto a smooth surface without flour to really seal it. I cup my hand into the letter "C" and roll it about 5 times. Place your 20 kolaches on 2 rimmed cookie sheets. Cover with a damp cloth or plastic wrap. Let rise one hour.
  • After 30 minutes of rising, preheat the oven to 350 degrees. After the 1 hour rise, place the kolaches into the oven and bake 15-20 minutes.
  • Allow to cool slightly. Reheat any leftovers in the microwave for 30 seconds.
  • These are delicious dipped in Queso! Or more BBQ sauce! Enjoy warm!


Recipe for the Kolache dough based on King Arthur Flour