Southern-Style BBQ Pierogies

Southern-Style BBQ Pierogies

Ingredients

  • 2 (16 ounce) boxes Loaded Baked Potato or your favorite variety of Mrs. T's® Pierogies
  • 1 tablespoon butter
  • Pickled red onions (optional)
  • Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon liquid smoke
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • Roast:
  • 2 large sweet onions, halved and sliced
  • 1 (4 pound) pork shoulder
  • Marinade:
  • 1 cup cider vinegar
  • ⅓ cup Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons sugar
  • ½ teaspoon garlic powder

Directions

  • Place sliced onions on the bottom of a slow cooker.
  • Mix together the ingredients for the rub. Once combined, spread the rub on the top and bottom of the pork shoulder. Place the pork shoulder on top of the onions in the slow cooker.
  • Mix together the ingredients for the marinade. Pour marinade over the pork shoulder. Cover and cook on low heat for 8 to 10 hours or high heat for 5 to 6 hours.
  • When pork shoulder is done cooking, carefully use two forks to shred the pork in the slow cooker.
  • Sauté pierogies in butter over medium heat, approximately 8 minutes on both sides. Toss pierogies with pulled pork and serve. In a hurry? Take your favorite pulled pork barbecue recipe and heat accordingly.
  • Alternate Preparation:
  • Preheat oil to 350°F. Place frozen pierogies in oil for 4 minutes until they are golden brown and floating in the oil.

Southern-Style BBQ Pierogies

Southern-Style BBQ Pierogies
  • Total Time (min) 600
  • Prep Time (min) 20
  • Ingredients 18
  • Servings 6

Ingredients

  • 2 (16 ounce) boxes Loaded Baked Potato or your favorite variety of Mrs. T's® Pierogies
  • 1 tablespoon butter
  • Pickled red onions (optional)
  • Rub:
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon liquid smoke
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • Roast:
  • 2 large sweet onions, halved and sliced
  • 1 (4 pound) pork shoulder
  • Marinade:
  • 1 cup cider vinegar
  • ⅓ cup Worcestershire sauce
  • 2 teaspoons hot sauce
  • 2 teaspoons sugar
  • ½ teaspoon garlic powder

Directions

  • Place sliced onions on the bottom of a slow cooker.
  • Mix together the ingredients for the rub. Once combined, spread the rub on the top and bottom of the pork shoulder. Place the pork shoulder on top of the onions in the slow cooker.
  • Mix together the ingredients for the marinade. Pour marinade over the pork shoulder. Cover and cook on low heat for 8 to 10 hours or high heat for 5 to 6 hours.
  • When pork shoulder is done cooking, carefully use two forks to shred the pork in the slow cooker.
  • Sauté pierogies in butter over medium heat, approximately 8 minutes on both sides. Toss pierogies with pulled pork and serve. In a hurry? Take your favorite pulled pork barbecue recipe and heat accordingly.
  • Alternate Preparation:
  • Preheat oil to 350°F. Place frozen pierogies in oil for 4 minutes until they are golden brown and floating in the oil.