Brioche Buns
- 1/4 cup water
- 1/4 cup flour
- 1/2 cup whole milk
- 1⁄2 cup warmed milk
- 1 tablespoon yeast
- 2 1⁄2 cups flour
- 1 teaspoon salt
- 2 1⁄2 tablespoons sugar
- 1 whole egg
- 1 egg yolk
- 3 tablespoons soft butter
- ONE MILE RANCH Pork Shoulder roast
- Original diana sauce
- Bulls eye
- Montreal steak spice
- liquid smoke
Directions:
Brioche Buns
- Put the first 3 ingredients in a saucepan and cook until it becomes stiff enough to hold its shape, yet still jiggly.
- Mix the next 2 ingredients together and let sit for 6 minutes (should see some evidence of yeast activity).
- Mix the next 5 ingredients together in a stand mixer until combined. Add in the two mixtures from above (yeast and sauce pan mixture) and mix until completely combined. Add the butter ~1 tablespoon at a time. Continue mixing for 5-10 minutes until the dough appears smooth and shiny.
- Let rise in a warm place until doubled (1-1.5 hours).
- Shape dough into 16-18 equal sized balls(this is for slider sized buns). Let rise covered for about 30 minutes or until jiggly when the pan moves.
- Egg wash (1 whole egg and splash of milk) buns and bake at 375°F for about 12 minutes or until deep brown in colour.
- Brush with melted butter immediately after removing them from the oven.
Pulled Pork
- Place pork shoulder roast in a crockpot. Generously add all four ingredients on top of pork roast
- and cook in the crockpot on low for 8 hours. At the end, remove shoulder roast, pour out excess liquid and return roast to the crockpot.
- Add more BBQ sauce and shred with two forks.
- Serve with brioche buns and ENJOY!