PNC Park Pulled Pork and Pierogi Stacker Recipe


Nutrition

Cal/Serving: 2,143
Daily Value: 107%

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat92g142%
Saturated45g224%
Trans2g0%
Carbs278g93%
Fiber4g16%
Sugars225g0%
Protein51g102%
Cholesterol296mg99%
Sodium685mg29%
Calcium213mg21%
Magnesium91mg23%
Potassium1116mg32%
Iron6mg33%
Zinc7mg49%
Phosphorus607mg87%
Vitamin A1479IU30%
Vitamin C11mg18%
Thiamin (B1)2mg142%
Riboflavin (B2)1mg56%
Niacin (B3)12mg60%
Vitamin B61mg48%
Folic Acid (B9)113µg28%
Vitamin B122µg30%
Vitamin D5µg1%
Vitamin E2mg11%
Vitamin K5µg7%
Fatty acids, total monounsaturated32g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

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This pulled pork recipe does the Pittsburgh-favorite pierogi right, combining the ballpark staple pretzel with a tangy onion jam.

5
Ratings2

INGREDIENTS

  • Pork seasoning, for rub
  • 8 ounces bone-in pork shoulder
  • 1 red onion
  • 1/4 cup butter
  • 1/2 cup balsamic vinegar
  • 1 cup white sugar
  • 1 pretzel roll, halved
  • 2 pierogis*
  • Dash of vegetable oil

DIRECTIONS

Preheat the oven to 250 degrees.

Generously rub the pork shoulder with the pork seasoning and roast in the oven until it is fork tender, about 6-8 hours. Let it cool after roasting for 20 minutes, then shred the shoulder using 2 large forks.

To make the onion jam, heat a small sauté pan to medium-high and cook the butter and onions until soft, about 3 minutes. Add the vinegar and sugar and cook until the vinegar is reduced and the sugar is dissolved, about 5 minutes. Cool the mixture slightly, add to a food processor and purée until smooth. Let the mixture cool completely.

To build the sandwich, cut the pretzel roll in half and smear the top half with some of the onion jam. Heat 2 small sauté pans to medium-high and add the pork to one and the pierogis and vegetable oil to another. Cook until the pork and the pierogis are heated through; do not brown the pierogis. Place 6-8 ounces of pork on the bottom of the pretzel roll, followed by 2 pierogis, and the top of the pretzel roll.

Recipe Details

Servings: 1

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