PNC Park Pulled Pork and Pierogi Stacker

PNC Park Pulled Pork and Pierogi Stacker
Staff Writer


Pulled Pork Pierogi Stacker

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


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.


Calories per serving:

2,143 calories

Dietary restrictions:

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

Daily value:



  • Fat 92g 142%
  • Carbs 278g 93%
  • Saturated 45g 224%
  • Fiber 4g 16%
  • Trans 2g
  • Sugars 225g
  • Monounsaturated 32g
  • Polyunsaturated 7g
  • Protein 51g 102%
  • Cholesterol 296mg 99%
  • Sodium 622mg 26%
  • Calcium 213mg 21%
  • Magnesium 91mg 23%
  • Potassium 1,116mg 32%
  • Iron 6mg 33%
  • Zinc 7mg 49%
  • Phosphorus 607mg 87%
  • Vitamin A 404µg 45%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 2mg 144%
  • Riboflavin (B2) 1mg 59%
  • Niacin (B3) 12mg 60%
  • Vitamin B6 1mg 49%
  • Folic Acid (B9) 113µg 28%
  • Vitamin B12 2µg 30%
  • Vitamin D 5µg 1%
  • Vitamin E 2mg 11%
  • Vitamin K 5µg 7%
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