CROWN OF PULLED PORK WITH FIREBARNS CHICKEN AND RIBS
-2 lbs of pork shoulder
-1 bottle of Firebarns chicken ribs
-1/2 cup chopped peperoncini
- 1 package of Pillsbury crescent rolls (8)
Prepared coleslaw to accompany
-1 chopped green onion to serve
In a slow cooker, add the pork and Firebarns Chicken & Ribs sauce and cook for 8 hours on low. Then remove excess fat, shred well and mix with sauce. Set aside.
On a baking sheet, spread the crescents to make a star shape, leaving an empty circle in the middle.
Add the shredded pork on the surface of the dough, avoiding the tips, sprinkle with peperoncini and close the crown with the tips.
Bake at 425F for about 10 minutes or until golden brown.
Serve with coleslaw and sprinkle with green onion.
P.S. You will have enough pulled pork left over for the next day's burgers.