PNC Park Pulled Pork and Pierogi Stacker

PNC Park Pulled Pork and Pierogi Stacker
Staff Writer
Aramark
Pulled Pork Pierogi Stacker

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

1
Servings
1741
Calories Per Serving
Deliver Ingredients

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

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.

Nutritional Facts

Total Fat
95g
100%
Sugar
33g
37%
Saturated Fat
27g
100%
Cholesterol
202mg
67%
Carbohydrate, by difference
183g
100%
Protein
70g
100%
Vitamin A, RAE
7µg
1%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Calcium, Ca
148mg
15%
Choline, total
190mg
45%
Fiber, total dietary
30g
100%
Folate, total
94µg
24%
Iron, Fe
7mg
39%
Magnesium, Mg
73mg
23%
Niacin
25mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
630mg
90%
Riboflavin
1mg
91%
Selenium, Se
87µg
100%
Sodium, Na
584mg
39%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
218g
8%
Zinc, Zn
7mg
88%

Pulled Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pulled Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

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