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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.

Deliver 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


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.

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.