BBQ Pulled Pork Rolls

Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.

Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes

Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.

Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.

Cover and cook on high for 5-6 hours.

Preheat oven to 375°F (180°C).

Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.

Shred pork using two forks.

Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.

Roll the dough into a log shape, pinching the seams to seal it.

With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.

Bake for 20-25 minutes.

Cool for 10-15 minutes.

Brush more BBQ sauce on rolls and top with chives, if desired.

Enjoy!