Pulled Pork Crescent Cups Easy 4 Ingredient Semi-Homemade Recipe
PULLED PORK CRESCENT CUPS Easy 4 Ingredient Semi-Homemade Recipe is a easy American recipe that serves 12. 250 calories per serving. Recipe by Catherine's Plates on YouTube.
Prep: 24 min | Cook: 16 min | Total: 50 min
Cost: $9.65 total, $0.80 per serving
Ingredients
- 10 oz Pulled Pork (pre‑cooked, hickory smoked, from refrigerated section)
- 1 can Crescent Roll Dough (8‑count original triangle package, thawed)
- 8 oz Coleslaw (pre‑made, creamy style)
- 2 tbsp Barbecue Sauce (sweet‑spicy, e.g., Sweet Baby Ray’s)
- 1 tbsp Avocado Oil Cooking Spray (for greasing muffin tin; any neutral cooking spray works)
- 2 tbsp Green Onions (chopped, optional garnish)
Instructions
Preheat Oven
Set the oven to 375°F and let it preheat while you prepare the other components.
Time: PT5M
Temperature: 375°F
Prepare Work Surface
Lay a silicone baking mat on the countertop or lightly flour a clean surface to prevent the dough from sticking.
Time: PT2M
Shape Crescent Roll Squares
Open the can of crescent roll dough, separate the 8 triangles, and gently roll each into a square. Cut three lengthwise lines on each square, then cut in half to create 12 equal squares.
Time: PT5M
Grease Muffin Tin
Place the 12‑cup muffin tin on a sheet pan. Spray each cup generously with avocado oil cooking spray, covering the sides and bottom.
Time: PT2M
Line Muffin Cups with Dough
Press each dough square into a muffin cup, pushing it down to the bottom and up the sides to form a pocket.
Time: PT3M
Season Pulled Pork
Transfer the pre‑cooked pulled pork to a mixing bowl, add 2 tbsp barbecue sauce, and stir until evenly coated.
Time: PT3M
Fill Dough Pockets
Spoon the seasoned pulled pork into each dough‑lined cup, filling about 2‑3 tbsp per cup. Do not overfill, as the topping will add volume.
Time: PT4M
Bake
Place the sheet pan with the muffin tin in the preheated oven and bake for 14‑18 minutes, until the dough is golden brown and cooked through.
Time: PT16M
Temperature: 375°F
Add Coleslaw Topping
Remove the pan from the oven. Top each pocket with a generous spoonful of creamy coleslaw.
Time: PT3M
Finish with Sauce and Garnish
Drizzle a little extra barbecue sauce over each pocket and sprinkle chopped green onions on top, if desired.
Time: PT2M
Serve
Allow the pockets to cool for a minute, then serve warm as a snack, lunch, or dinner.
Time: PT0M
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Contains gluten, Contains pork
Allergens: wheat, egg, soy
Ingredient Substitutions
- Instead of Pulled Pork: Homemade slow‑cooked pork shoulder, Shredded chicken, Shredded beef
- Instead of Crescent Roll Dough: Puff pastry sheet, Pizza dough
- Instead of Coleslaw: Homemade cabbage slaw, Asian slaw
- Instead of Barbecue Sauce: Honey mustard sauce, Homemade BBQ sauce
- Instead of Avocado Oil Cooking Spray: Canola oil spray, Butter, melted
- Instead of Green Onions: Chives, Scallions
Equipment Needed
- Silicone Baking Mat (optional)
- Rolling Pin (optional)
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Spatula or Spoon
- 12‑Cup Muffin Tin
- Sheet Pan
- Oven
Critical Steps — Do Not Skip
- Seal the dough edges around the muffin cup to prevent opening.
- Do not overfill the dough pockets with pulled pork.
- Bake until the dough is golden brown; underbaking leaves a soggy crust.
Chef Tips from the Video
- For extra flavor, mix a pinch of smoked paprika into the pulled pork before filling.
- If you prefer a crispier crust, brush the dough edges with melted butter before baking.
- Use a small ice‑cream scoop to portion the pork evenly.
Troubleshooting
Dough pockets opened during baking.
Press the dough firmly into the cup edges and seal the top edge by pinching it closed before baking.
Pork filling is dry.
Add a little more barbecue sauce or a splash of chicken broth to moisten before filling.
Dough is undercooked or soggy.
Increase bake time by 2‑3 minutes and ensure the oven is fully preheated.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes.
Freezer: Not recommended; dough may become soggy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours due to the pork.
Make-Ahead Tips
- Assemble the dough pockets and fill with pork up to step 7; cover and refrigerate for up to 24 hours before baking.
- Use store‑bought coleslaw and sauce just before serving to keep the topping crisp.
Frequently Asked Questions
What is the cultural significance and history of Pulled Pork Crescent Roll Pocket with Coleslaw in American Southern cuisine?
Pulled pork is a staple of Southern barbecue, traditionally slow‑cooked over wood. Combining it with convenient crescent roll dough reflects modern, fast‑food‑inspired adaptations that make classic comfort food quick for home cooks.
What are the traditional regional variations of pulled pork dishes in Southern United States cuisine?
In the Carolinas, pulled pork is often served with a vinegar‑based sauce; in Memphis, a sweet‑spicy tomato sauce is common; Texas favors a smoky, dry rub. This recipe uses a sweet‑spicy sauce, echoing the Memphis style.
How is Pulled Pork Crescent Roll Pocket with Coleslaw traditionally served in Southern gatherings?
It is typically served as a handheld appetizer or snack at potlucks and barbecues, allowing guests to enjoy the smoky pork, buttery dough, and cool coleslaw in one bite.
What occasions or celebrations is Pulled Pork Crescent Roll Pocket with Coleslaw associated with in Southern culture?
These bite‑size pockets are popular at family reunions, Fourth of July picnics, and casual game‑day gatherings where easy, portable comfort food is prized.
What authentic ingredients are essential for Pulled Pork Crescent Roll Pocket with Coleslaw versus acceptable substitutes?
Authentic ingredients include hickory‑smoked pulled pork, buttery crescent roll dough, creamy coleslaw, and a sweet‑spicy barbecue sauce. Substitutes can be homemade pork, puff pastry, homemade slaw, or any favorite BBQ sauce.
What other Southern dishes pair well with Pulled Pork Crescent Roll Pocket with Coleslaw?
Serve alongside baked beans, corn on the cob, mac and cheese, or a simple green salad for a balanced Southern‑style meal.
What are the most common mistakes to avoid when making Pulled Pork Crescent Roll Pocket with Coleslaw?
Common errors include overfilling the dough pockets, not sealing the dough edges, and underbaking the crust. Each leads to soggy or open pockets that fall apart.
Why does this Pulled Pork Crescent Roll Pocket recipe use a muffin tin instead of baking the dough flat on a sheet pan?
The muffin tin creates individual, bite‑size pockets that hold the pork and coleslaw neatly, giving a uniform shape and preventing the filling from spilling over during baking.
Can I make Pulled Pork Crescent Roll Pocket with Coleslaw ahead of time and how should I store them?
Yes, assemble up to the filling step, cover, and refrigerate for up to 24 hours. Bake when ready, then add coleslaw and garnish just before serving.
What texture and appearance should I look for when the Pulled Pork Crescent Roll Pocket is done cooking?
The dough should be golden‑brown, slightly puffed, and firm to the touch. The interior pork should be hot and the coleslaw fresh and creamy on top.
What does the YouTube channel Catherine's Plates specialize in?
Catherine's Plates focuses on simple, approachable home‑cooked meals that require minimal ingredients and time, often featuring comfort‑food twists and quick lunch‑or‑dinner ideas.
How does the YouTube channel Catherine's Plates' approach to American comfort food differ from other cooking channels?
Catherine's Plates emphasizes semi‑homemade shortcuts—using quality store‑bought components combined with easy techniques—allowing viewers to achieve restaurant‑style flavor without extensive prep or specialty equipment.
Last updated: September 6, 2026
