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BBQ pulled pork crescents are easy to make, taste great, and are a delicious appetizer or main course!

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BBQ Pulled Pork Crescents

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BBQ Pulled Pork Crescent Ingredients

3-4 lbs Boston Butt Roast
1 bottle or package of your favorite barbecue sauce
1 can , 15 ounces, crushed pineapple
4 packages crescent rolls, 8 count
1/2 red onion, thinly sliced, or pickled red onion
garlic salt, to taste

Barbecue Pulled Pork Crescent Directions

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!

Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.

Preparation

Can you make BBQ pork crescents ahead of time?

I prefer these warm straight from the oven, but you can definitely make them ahead if you’d like. My kids enjoy them in their packed lunches so sometimes we’ll fix a big batch on Sunday to use all week.

What type of meat for BBQ pork crescents?

I like a pork butt or shoulder as it’s a very tender meat, but you could also use loin or tenderloin if you prefer.

Storage and leftovers

How long do BBQ crescent sandwiches last?

These will keep in the refrigerator for up to 5 days. Store in an airtight container for best results.

Can you freeze them?

Yes, this is a great way to make packed lunches easy. Make a large batch and store them in the freezer for up to a year. Store in an air tight freezer safe container. Reheat in the toaster oven or microwave, if desired.

More delicious pork recipes

More recipes made with crescent rolls

Tools we love

Crescent Rolls – no need to use the name brand, if you store carries their own version feel free to use that as well!
Silpat Baking Mats – I cannot even begin to explain my deep and abiding love for silicone baking mats. Nothing sticks to them. Notttthhhhhhing.

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BBQ Pulled Pork Crescent Rolls

BBQ Pulled Pork Crescent Rolls

Created by: April Woods

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 10

Total Time 10 10

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Ingredients

▢ 3-4 lbs Boston butt roast or pork shoulder
▢ 1 bottle BBQ sauce
▢ 1 can crushed pineapple 15 ounces
▢ 4 packages crescent rolls 8 count
▢ ½ red onion thinly sliced
▢ garlic salt to taste

Instructions

Add roast to your crock pot and pour pineapple then 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.