Ingredients
1
boneless pork butt or shoulder roast, or pork loin roast (2 to 3 lb), trimmed of fat, cut in half
1/4
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups mojo marinade (from 24-oz bottle)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
oz thinly sliced Swiss cheese
2
oz thinly sliced cooked ham
2
dill pickle spears, finely chopped (about 1/3 cup)
1/2
cup spicy brown mustard
1/4
cup real maple syrup
Preparation
Using small knife, make 1/2-inch cuts over surface of pork. Place pork in 3 1/2- to 4-quart slow cooker; sprinkle with salt and pepper. Pour marinade over pork. If necessary, add up to 1/2 cup water so liquid is three-fourths of the way up sides of pork.
Cover; cook on High heat setting 4 to 5 hours (or on Low heat setting 8 to 10 hours) or until tender.
Remove pork from slow cooker to cutting board. Reserve liquid in slow cooker. Using 2 forks, shred pork into small pieces. Place pork in medium bowl; add 1/4 cup liquid from slow cooker to keep pork moist. Discard remaining liquid.
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; shape and press evenly into 9-inch square.
Top dough with cheese and ham. Top with 1 1/2 cups of the shredded pork. Sprinkle evenly with pickles. Roll up square tightly; pinch seam to seal. Using serrated knife, cut roll into 10 slices, about 3/4 inch thick. Place slices cut side down on cookie sheet.
Bake 15 to 19 minutes or until golden brown.
Meanwhile, in small bowl, stir mustard and maple syrup until well blended. Serve with pinwheels. Refrigerate any remaining shredded pork for another use.
