I’m pretty sure the best thing about holiday parties is the appetizers.  I love (love love love) finger foods.  Maybe because they’re little, so you just don’t feel guilty about *one more* bite.  Or because it gives you the ability to try a taste of everything without going overboard.  Whatever it is, appetizers float my boat.

So, when I was asked to use one of the new Campbell’s Sauces to develop a holiday recipe, I knew we were going to appetizer town.  These Apple Bourbon Barbecue Pulled Pork Crescents are as delicious as they are simple to make.

Apple Bourbon Barbecue Pulled Pork Crescent

These Apple Bourbon Barbecue Pulled Pork Crescents are as delicious as they are simple to make.

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

Servings: 8

Calories: 417kcal

Author: April Woods

Ingredients

• 3-4 lbs Boston Butt Roast
• 1 packet Campbell's Apple Bourbon Barbecue Slow Cooker Sauce
• 4 packages crescent rolls 8 count
• 1/2 red onion thinly sliced
• garlic salt to taste

Instructions

• Add roast to your crock pot and pour sauce over top.  Cook 4-6 hours on high or 8-10 hours on low.  Shred with a fork and mix into the sauce. (You can do this step a day or two ahead!)
• Place shredded pork in a colander and allow excess juices to drain. (If you cooked your meat ahead of time, you will want to heat it up a little to allow the juices to drain so the crescent cooks properly and doesn’t get soggy).
• Unroll your crescent dough and place a dollop of shredded pork with some red onion slices on each triangle.  Roll up and sprinkle with garlic salt.
• Bake according to crescent recipe/package directions (generally 375 degrees for 10-12 minutes). Because this is a wetter meat, you will probably want to cook on the longer side of the recommended cooking time.
• Serve and enjoy!

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients.

Nutrition

Calories: 417kcal

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This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! As always, recipes and opinions are my own.  Learn more at https://www.campbellsauces.com

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Apple Bourbon Barbecue Pulled Pork Crescent Ingredients:

• 3-4 lbs Boston Butt Roast
• 1 packet Campbell’s Apple Bourbon Barbecue Slow Cooker Sauce
• 4 packages crescent rolls, 8 count
• 1/2 red onion, thinly sliced
• garlic salt, to taste

Apple Bourbon Barbecue Pulled Pork Crescent Directions:

1. Add roast to your crock pot and pour sauce over top.  Cook 4-6 hours on high or 8-10 hours on low.  Shred with a fork and mix into the sauce. (You can do this step a day or two ahead!)
2. Place shredded pork in a colander and allow excess juices to drain. (If you cooked your meat ahead of time, you will want to heat it up a little to allow the juices to drain so the crescent cooks properly and doesn’t get soggy).
3. Unroll your crescent dough and place a dollop of shredded pork with some red onion slices on each triangle.  Roll up and sprinkle with garlic salt.
4. Bake according to crescent recipe/package directions (generally 375 degrees for 10-12 minutes). Because this is a wetter meat, you will probably want to cook on the longer side of the recommended cooking time.
5. Serve and enjoy!