PNC Park Pulled Pork and Pierogi Stacker

Aramark

Ingredients

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

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

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.

Nutrition

Calories per serving:

2,093 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

105%

Servings:

1
  • Fat 91g 141%
  • Carbs 269g 90%
  • Saturated 45g 224%
  • Fiber 4g 14%
  • Trans 2g
  • Sugars 225g
  • Monounsaturated 32g
  • Polyunsaturated 7g
  • Protein 49g 99%
  • Cholesterol 296mg 99%
  • Sodium 529mg 22%
  • Calcium 196mg 20%
  • Magnesium 87mg 22%
  • Potassium 1,098mg 31%
  • Iron 5mg 30%
  • Zinc 7mg 48%
  • Phosphorus 590mg 84%
  • Vitamin A 404µg 45%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 2mg 139%
  • Riboflavin (B2) 1mg 55%
  • Niacin (B3) 11mg 57%
  • Vitamin B6 1mg 48%
  • Folic Acid (B9) 97µg 24%
  • Vitamin B12 2µg 30%
  • Vitamin D 5µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 5µg 6%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...