I have a confession: I am a pulled BBQ pork person. Always have been. There is something about a slow smoked, deeply savory, fall apart tender piece of pork that just gets me every time. It is the kind of food you want to eat standing up at the kitchen counter, with sauce on your hands, absolutely zero regrets. So when I started thinking about what to do next in the pull apart focaccia series, pulled pork was not even a question. It was always going to be pulled pork.
This recipe is everything I love about savory food in one pan. You get that pillowy, long fermented sourdough focaccia, stuffed with smoked pulled pork, dunked in a simple homemade BBQ sauce, and rolled in a smoked cheddar and cornstarch coating that bakes up golden, crispy, and completely addictive. Then you pile on more smoked cheddar and Monterey Jack and drizzle the whole thing with that same BBQ sauce right out of the oven. It is a lot, and it is completely worth it.
If you have been following along with my pull apart series, you already know how this works. If this is your first time here, welcome. You are going to want to stay.
Table of Contents
- Why You Will Love This Recipe
- What Makes This Different From Other Pull Apart Breads
- The Pulled Pork: Getting It Right
- The Smoked Cheddar Coating
- The Homemade BBQ Sauce
- Tips for Perfect BBQ Pull Apart Focaccia
- Sourdough Version Recipe
- Yeast Option
- Storage and Make Ahead Instructions
- More From the Pull Apart Series
- FAQs
Why You Will Love This Recipe
This is the savory pull apart recipe your table has been waiting for. Every single piece has a crispy, smoky cheese crust on the outside, a soft and airy sourdough interior, and a pocket of tender, saucy pulled pork in the center. The two stage bake means you get that golden base and then a bubbling, melted cheese top, finished with a BBQ sauce drizzle that makes the whole pan glossy and gorgeous.
It feeds a crowd, it looks like you spent all day on it, and the actual hands on time is minimal. That is the pull apart focaccia promise, and this recipe delivers.
What Makes This Different From Other Pull Apart Breads
Most pull apart breads rely on a simple dunk in butter or oil. This recipe uses a two component system that I developed for this series. Each dough ball gets dunked in a melted butter and oil mixture, then rolled in a smoked cheddar and cornstarch coating that has been processed in the food processor until fine and powdery.
The cornstarch is the key. It creates a barrier between the dough balls so they bake up as individual, pull apart pieces rather than one solid loaf. It also keeps the smoked cheddar coating dry enough to crisp in the oven. This is the same principle used in the Pizza Pull Apart version, adapted here for a smokier, richer flavor profile.
What sets this recipe apart from the others in the series is the technique for the pulled pork. The dough balls proof plain in their coating, and then right before going into the oven, a tablespoon of smoked pulled pork gets pressed directly into the center of each fully risen ball. It is visible on top, not hidden inside, which means every piece has a clear pork moment when you pull it apart. After the first bake, BBQ sauce goes over each ball and the cheese goes on top for the final melt.
The Pulled Pork: Getting It Right
The most important thing to know about using pulled pork as a focaccia filling is this: it needs to be on the drier side. Not dry and sad, but not swimming in sauce either. If your pulled pork is overly saucy before you stuff it, the moisture will work its way into the dough during the bake, which can make the interior gummy.
What you want is pulled pork that has been shredded and ready to eat OR lightly tossed with just enough BBQ sauce to coat and flavor it, with no excess pooling at the bottom of the bowl. Think of it the same way you would think about a pizza topping: you want the flavors there, but you want the moisture controlled.
Smoked pulled pork is the ideal choice here because it adds a layer of actual smoke to the recipe that supports the smoked cheddar in the coating. If you are buying pulled pork rather than making it, look for a version that has visible smoke or char on the exterior pieces. That bark is where the flavor lives.
The Fat Dunk and Cheesey Coating
This is where the magic happens, and the process is simpler than it sounds. Each dough ball gets dunked in an equal parts melted butter and avocado oil mixture first. That fat layer is what allows the coating to adhere fully and what gives the exterior that golden, slightly crispy finish in the oven. Avocado oil has a higher smoke point and a neutral flavor, but olive oil works just as well if that is what you have.
From there, each dunked ball goes straight into the smoked cheddar coating. You start by shredding the smoked cheddar, then add it to the food processor along with the cornstarch and fresh parsley and pulse until the whole mixture resembles finely grated Parmesan. That step is not optional. Shredded cheddar straight from the bag is too coarse and will not distribute evenly. You need it fine and powdery so every piece gets full, even coverage.
Smoked cheddar has a higher fat content than Parmesan, which is why this recipe bumps the cornstarch to 3 tablespoons instead of the 2 tablespoons used in the other savory versions. That extra tablespoon absorbs some of the fat and keeps the coating from going greasy in the oven.
The fresh parsley does two things: it breaks up the visual appearance of the coating with flecks of green in the golden crust, and it adds a small hit of freshness that cuts through the richness of the smoked cheese.
The Pulled Pork and BBQ Sauce
The most important thing to know about using pulled pork here is that it needs to be on the drier side. Not dry and sad, but not swimming in sauce. This is plain smoked pulled pork pressed directly into the dough, no extra tossing or saucing beforehand. If your pork is overly saucy it will sit wet on the surface of the dough and affect the crust. The BBQ sauce comes later, spooned on top after the first bake.
The BBQ sauce itself comes together in about five minutes with pantry staples. Ketchup gives you sweetness and body, apple cider vinegar adds brightness, Worcestershire brings depth, and smoked paprika ties back to the smoke running through the whole recipe. A small hit of cayenne gives just enough heat to keep it interesting without being spicy.
Here is the technique that makes this recipe so satisfying: the dough balls proof plain in their coating. Then, right before they go into the oven, you press a tablespoon of smoked pulled pork into the center of each fully proofed ball. The pork sits right on top of the risen dough, visible and proud. After the first bake, you spoon a little BBQ sauce over each ball and top with the cheese blend before going back into the oven for the final melt.
Tips for Perfect BBQ Pull Apart Focaccia
Use a peak starter. Your sourdough starter should be bubbly, active, and at or near its peak when you mix the dough. A sluggish starter will give you a sluggish dough and longer proof times.
Watch the dough, not the clock. Bulk fermentation times can vary by an hour or two depending on your kitchen temperature and starter strength. You are looking for a dough that has grown noticeably, is bubbly, and has a slightly domed surface.
Keep the balls roughly the same size. Consistent sizing means consistent baking. Just pull a golf ball sized piece of dough off with your hands and roll it smooth. No tools needed.
Press the pork in after proofing, not before. The dough balls proof plain in their coating. Once they are fully puffy and proofed, use your finger or thumb to press a tablespoon of pulled pork directly down into the center of each ball. No stuffing, no sealing, just a clean dimple with the pork nestled right in.
Dunk fully in the butter and oil. Any bare patches will prevent the smoked cheddar coating from adhering, and you will end up with pale spots on the finished bread.
Keep the pulled pork on the drier side. Overly saucy pork sitting on the surface of the dough before baking can make the exterior wet and affect the crust. Lightly dressed with no excess pooling is what you want.
Press the pork in after proofing, not before. The balls proof plain in their coating. Pressing the pulled pork into the center of each ball right before baking means it sits on top of the fully risen dough rather than being buried and compressed inside it.
Do not skip the two stage bake. The first 20 minutes at 425F sets the coating and cooks the dough through. Adding the BBQ sauce and cheese topping after rather than before means everything melts and bubbles freshly in the final 10 to 15 minutes without overbrowning.
Sourdough Version Recipe
Pulled Pork Pull Apart Focaccia (Sourdough or Yeast)
Equipment
- Large mixing bowl
- Food processor
- 9×13 baking pan
- Parchment paper
- Small saucepan
- kitchen scale
- Whisk
- Shallow bowl for coating
Ingredients
For the Dough
- 500 grams bread flour 4 cups
- 375 grams water 1 2/3 cups
- 75 grams active sourdough starter at peak 1/3 cup
- 10 grams salt 2 teaspoons
For the Butter and Oil Dunk
- 57 grams unsalted butter melted (4 tablespoons)
- 57 grams avocado oil or olive oil 4 tablespoons
For the Smoked Cheddar Coating
- 170 grams smoked cheddar shredded then processed (1 1/2 cups) (no food processor? see notes)
- 24 grams cornstarch 3 tablespoons
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
For the Pulled Pork Topping
- 225 grams smoked pulled pork 1/2 pound
For the BBQ Sauce
- 240 grams ketchup 1 cup
- 36 grams brown sugar 3 tablespoons
- 30 grams apple cider vinegar 2 tablespoons
- 15 grams Worcestershire sauce 1 tablespoon
- 3 grams mustard powder 1 teaspoon
- 3 grams onion powder 1 teaspoon
- 3 grams garlic powder 1 teaspoon
- 3 grams smoked paprika 1 teaspoon
- 1 gram cayenne pepper 1/4 teaspoon
For the Cheese Topping
- 113 grams smoked cheddar shredded (1 cup)
Instructions
- In a large bowl combine the water, active sourdough starter, and salt. Add the bread flour and mix until no dry flour remains. The dough will be shaggy and sticky.
- Cover the bowl and let the dough rest for 30 minutes at room temperature.
- With wet hands perform one set of stretch and folds, grabbing one side of the dough, stretching it up, and folding it over itself. Rotate the bowl 90 degrees and repeat until you have worked all the way around the dough.
- Cover and bulk ferment at room temperature for 10 to 12 hours, or until the dough is bubbly, has grown noticeably, and has a slightly domed surface. Exact timing will depend on your kitchen temperature and starter strength.
- While the dough ferments, make the BBQ sauce. Whisk together the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard powder, onion powder, garlic powder, smoked paprika, and cayenne in a small saucepan over low heat. Cook for 5 minutes until combined and slightly thickened. Set aside.
- Make the smoked cheddar coating. Add the shredded smoked cheddar, cornstarch, and dried parsley to a food processor. Pulse until the mixture resembles finely grated Parmesan with no large shreds remaining. Transfer to a shallow bowl and set aside.
- Line a 9×13 pan with parchment paper. Combine the melted butter and oil in a bowl and set aside.
- Turn the proofed dough out onto a lightly oiled surface. Pull off a golf ball sized piece of dough and roll it into a smooth ball. If the dough is sticky, lightly oil or wet your hands to help.
- Dunk the ball fully in the butter and oil mixture, coating all sides.
- Roll the dunked ball immediately in the smoked cheddar coating until fully and evenly covered. Place in the prepared pan. Repeat with the remaining dough balls, you can arrange them in a wild manner or a 4 x 5 grid in the pan.
- Cover the pan loosely and let proof at room temperature for 1 to 2 hours until the balls are puffy, bubbly, and have expanded to nearly fill the pan.
- Preheat your oven to 425F (220C).
- Once fully proofed, press about 1 tablespoon of smoked pulled pork into the center of each dough ball, dimpling it down into the surface.
- Bake for 20 minutes until the cheddar coating is golden and set.
- Remove from the oven and spoon a small amount of BBQ sauce over each ball. Sprinkle the shredded cheese blend evenly over the top.
- Return to the oven and bake for an additional 10 to 15 minutes until the cheese is fully melted and bubbly.
- Optional: Broil for 1 to 2 minutes for golden, browned cheese spots. Watch closely as it can go quickly.
- Serve hot straight from the pan.
Notes
75 grams active sourdough starter With this:
37 grams all purpose flour (about 1/4 cup)
37 grams water (about 2 1/2 tablespoons)
7 grams instant yeast (2 1/4 teaspoons) OR 9 grams active dry yeast (2 3/4 teaspoons) Using instant yeast: Add the flour, water, and instant yeast along with all other dough ingredients at the start. Mix until combined. Bulk ferment at room temperature for 2 to 3 hours until the dough has doubled in size and is puffy and jiggly. Then proceed exactly as written. Using active dry yeast: Mix the 37 grams of warm water (100 to 110F) with the active dry yeast and a pinch of sugar. Let sit for 5 to 10 minutes until foamy. If it does not foam, your yeast is expired, start fresh. Once foamy, add along with the 37 grams of flour and all remaining dough ingredients. Bulk ferment for 2 to 3 hours until doubled, then proceed as written. Everything else stays exactly the same, same shaping, same coating, same proofing, same bake. For more detail on the yeast substitution, refer back to the full blog post. Tips: The food processor step for the coating is not optional. Shredded cheddar straight from the bag is too coarse to coat evenly. You need it processed until fine and powdery so every ball gets full, even coverage. If you do not have a food processor, you can substitute store bought finely grated Parmesan in place of the smoked cheddar coating. Look for the kind that resembles fine sand, similar to what you find in a shelf stable green canister. It will not have the smoked flavor but the coating technique will work the same way. Keep the pulled pork on the drier side. If it is overly saucy it can make the surface of the dough wet before baking. Plain smoked pulled pork with no extra sauce added beforehand is what you want. The BBQ sauce comes later as a topping. Monterey Jack melts better than cheddar alone. A blend gives you better pull and melt on top without the greasiness that can happen with all cheddar. Watch the dough, not the clock. Bulk fermentation and the second proof will vary based on your kitchen temperature and starter strength. Look for a dough that is bubbly, has grown noticeably, and feels airy when you gently press it. Substitutions: Avocado oil can be swapped for olive oil in the butter and oil dunk. Both work well. Store bought BBQ sauce works in place of homemade. Look for a smoky style rather than a very sweet one to complement the smoked cheddar coating. Regular cheddar can be used in the coating if smoked cheddar is not available. Add an extra 1/4 teaspoon of smoked paprika to the coating mixture to compensate for the lost smoke flavor. For questions on technique or troubleshooting, refer back to the full blog post for detailed guidance.
No Sourdough Starter? Use Yeast Instead!
Pulled Pork Pull Apart Focaccia: Yeasted Version
No sourdough starter? You can still make this recipe. The yeasted version uses the exact same dough, the same butter and oil dunk, the same smoked cheddar coating, the same pulled pork, the same BBQ sauce, and the same melted cheese on top. The only difference is the leavening and the timeline. Instead of an overnight bulk fermentation, you are looking at 2 to 3 hours from mixing to shaping. This is a great same day option when you want it on the table the same afternoon you start it.
What You Need
Dough
500g bread flour (4 cups)
400g water (1 and 3/4 cups)
7g instant yeast (2 and 1/4 teaspoons) OR 9g active dry yeast (2 and 3/4 teaspoons)
10g salt (2 teaspoons)
Note: In the sourdough version, the 75g starter contributes roughly 37g flour and 37g water to the dough. When you remove the starter and add yeast instead, you add those grams back into the dough directly as flour and water. The hydration stays consistent so the texture should feel the same.
Everything Else
The butter and oil dunk, smoked cheddar coating, pulled pork filling, BBQ sauce, and cheese topping are identical to the original recipe. No changes needed.
Step-by-Step Instructions
Step 1: Activate the Yeast (Active Dry Only)
If using instant yeast: Skip this step entirely. Instant yeast goes straight into the dough with everything else and does not need to be activated first.
If using active dry yeast: Combine the full 400g of water warmed to 100 to 110 degrees F with the 9g active dry yeast. Stir gently and let it sit for 5 to 10 minutes. The mixture should become foamy and bubbly and smell yeasty. If nothing happens after 10 minutes, your yeast may be expired. Start with a fresh packet before moving on.
Step 2: Mix the Dough
Combine the flour, water, yeast, and salt in a large bowl. Mix with your hand or a dough whisk until no dry flour remains. The dough will be wet, rough, and shaggy looking. That is exactly right. Cover the bowl with plastic wrap or a lid.
Step 3: Bulk Rise
Let the dough rise at room temperature for 2 to 3 hours until it has doubled in size, is visibly puffy, and jiggles when you shake the bowl. The surface should look domed and slightly bubbly.
If your kitchen is cold, this may take closer to 3 to 4 hours. If your kitchen is warm, check at the 2 hour mark. You are looking for a dough that has clearly grown and has some air in it, not just a small amount of puff.
Step 4: Shape and Coat
Turn the dough out onto a lightly oiled surface. Pull off golf ball sized pieces directly with your hands, no bench scraper needed. Work quickly because the dough will be soft and sticky.
One at a time, dunk each ball into the butter and oil mixture until fully coated. Then roll it in the smoked cheddar coating, pressing lightly so the coating sticks on all sides. Place each coated ball into a parchment-lined 9×13 inch pan.
Step 5: Proof
Cover the pan loosely and let the dough balls proof for 1 to 2 hours at room temperature until they are noticeably puffier, touching each other, and look pillowy when you gently shake the pan. They should wobble slightly. Do not skip this step even though the dough already rose once. This second proof is what gives you that light, airy interior after baking.
Step 6: Add the Pulled Pork and Bake
Preheat your oven to 425 degrees F.
Once the dough balls are proofed, press about 1 tablespoon of plain smoked pulled pork into the center of each ball, pushing it down gently into a dimple. Do not add the BBQ sauce yet.
Bake for 20 minutes until the cheddar coating is golden and the dough is baked through.
Step 7: Add BBQ Sauce and Cheese, Bake Again
Remove the pan from the oven. Spoon BBQ sauce over each ball, getting it into the dimple around the pork. Sprinkle the smoked cheddar and Monterey Jack blend evenly over the top of the whole pan.
Return to the oven and bake for another 10 to 15 minutes until the cheese is fully melted and bubbly.
For extra browning, broil for 1 to 2 minutes at the very end. Watch it closely so the cheese does not burn.
Step 8: Serve Hot
Pull apart and serve immediately while the cheese is still melted. Have extra BBQ sauce on the side for dipping.
What to Expect from the Yeasted Version
The focaccia balls will be just as pillowy and chewy as the sourdough version. The smoked cheddar coating will get just as golden and crispy. The pulled pork, BBQ sauce, and melted cheese behave identically.
The only real difference is flavor. Long sourdough fermentation develops a slightly more complex, deeper tasting bread. The yeasted version has a cleaner, more neutral bread flavor underneath all the toppings. Honestly with smoked pulled pork, BBQ sauce, and melted cheese on every single ball, most people cannot tell the difference between the two.
Want to Make the Sourdough Version?
If you want to learn how to maintain a sourdough starter so you can make the original version, check out my step-by-step Sourdough Starter Guide for everything you need to get started.
Storage and Make Ahead Instructions
This focaccia is best eaten warm on the day it is baked, when the cheese is still melty and the crust is at its crispiest. That said, leftovers reheat well.
Because this focaccia contains meat, leftovers need to be refrigerated. Store covered in the fridge for up to 3 days. Reheat individual pieces in a 300F oven for 8 to 10 minutes or in the microwave for 20 to 30 seconds. The crust will soften after refrigeration but the flavor holds up well.
Make ahead options:
Option 1 (overnight bulk, morning bake): Mix the dough in the evening, bulk ferment at room temperature overnight, then shape, stuff, coat, and proof in the morning before baking.
Option 2 (shape ahead, refrigerate): Complete the bulk fermentation, shape and coat all the balls, arrange them in the pan, cover tightly, and refrigerate overnight. Pull out of the fridge 1 to 2 hours before baking and let them come to room temperature and finish their proof until puffy. Once fully proofed, dimple the pulled pork into each ball and continue with the bake as written.
More From the Pull Apart Focaccia Series
If this is your first pull apart focaccia, there are a few others in the series worth bookmarking:
- Garlic Parmesan Pull Apart Sourdough Focaccia — the original that started it all
- Cinnamon Roll Pull Apart Sourdough Focaccia — vanilla butter dunk, cinnamon sugar coating, vanilla glaze
- Pizza Pull Apart Sourdough Focaccia — pizza sauce dunk, Parmesan coating, mozzarella on top
- Buffalo Chicken Dip Pull Apart Focaccia — stuffed with buffalo chicken dip, baked until bubbly
FAQs
Can I use store bought pulled pork?
Yes, absolutely. Just make sure it is not overly saucy. Drain off any excess liquid before pressing it into the proofed dough balls. You want it lightly dressed, not dripping.
Do I have to make the BBQ sauce from scratch?
No. A store bought smoky BBQ sauce works fine. Look for one with good body and a smoky rather than overly sweet flavor profile to complement the smoked cheddar coating.
Can I use regular cheddar instead of smoked?
You can, but you will lose the layered smoke flavor that makes this recipe distinctive. If you only have regular cheddar, consider adding an extra 1/4 teaspoon of smoked paprika to the coating mixture to compensate.
Why does my coating fall off during baking?
Two most common reasons: the dough balls were not fully dunked in the butter and oil before rolling in the cheese mixture, or the coating was too coarse. Make sure you process the cheddar until it is genuinely fine and powdery, and dunk each ball fully in the fat mixture before rolling.
Can I use a different topping pressed into the balls?
The technique works with other toppings that are not too wet. Pulled chicken or brisket would both be great. Just keep the same principle: lightly dressed, no excess moisture, pressed in right before baking.
My dough feels sticky. Is that normal?
Yes. This is a high hydration dough and it will be sticky, especially at 75 percent hydration. Use wet hands when handling and shaping rather than adding extra flour, which will tighten the dough and affect the final texture.
Can I freeze this after baking?
Yes. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature and reheat in a 300F oven until warmed through.
What if I don’t have a food processor to grate the smoked cheddar?
No food processor? No problem. You can swap in store bought finely grated Parmesan cheese instead. You are looking for the kind that resembles fine sand, think the shelf stable variety you find in a green canister at the grocery store. (But you want the refrigerated version) It will not carry the smoked flavor of the smoked cheddar, but it will coat your dough balls evenly and crisp up beautifully in the oven using the exact same technique. The cornstarch and parsley still go in the same amounts, just mix them directly into the store bought Parmesan and you are good to go.
Did You Make This?
I want to see it! Tag me on Instagram or Facebook so I can share your creation with the community. And if you have not already, drop a comment below and let me know how it went. Did you use store bought pulled pork or make your own? Did you go all smoked cheddar on top or do a blend? Tell me everything.
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