Maple Pulled Pork Buns

• 1 boneless pork shoulder butt roast (2-1/2 pounds)
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 cup thinly sliced onion
• 2 garlic cloves, peeled
• 1 cup maple syrup, divided
• 1/2 cup water
• 3 tablespoons cider vinegar
• 2 loaves (1 pound each ) frozen bread dough, thawed
• 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 until meat is tender, 5-7 hours. Shred meat with 2 forks; discard cooking liquid and vegetables.
2. On a lightly floured surface, roll 1 loaf of dough into a 16x10-in. rectangle. Combine barbecue sauce with remaining syrup; brush 1/4 cup sauce mixture to within 1/2 in. of edges of dough. Top with half of pork. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices. Place in a 9-in. pie plate, cut side 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 400u0b0.
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.

pork shoulder butt roast, ground mustard, salt, cayenne pepper, ground ginger, onion, garlic, maple syrup, water, cider vinegar, loaves, barbecue sauce, pepper, green onions

Taken from www.tasteofhome.com/recipes/maple-pulled-pork-buns/ (may not work)