When the craving for hearty comfort food strikes, there’s nothing quite like the rich, smoky flavor of BBQ Pulled Pork wrapped in layers of gooey mozzarella, all nestled inside a crusty, golden bread bowl. This dish is the perfect marriage of soft, cheesy indulgence and bold BBQ flavor—simple enough for a weeknight dinner, yet impressive enough to serve at game day parties, casual gatherings, or family movie nights.

If you love rustic, cheesy, meaty dishes that double as showstoppers, this BBQ Pulled Pork Mozzarella Bread Bowl will quickly become a favorite in your kitchen.

Why This Recipe Works

This is more than just pulled pork—this is pulled pork elevated:

• No-fuss meal that uses leftovers or pre-cooked meat
• Crispy-on-the-outside, gooey-on-the-inside texture combo
• Perfect for sharing—slice it up or dip right in
• Customizable—play around with toppings, spices, or different meats

Whether you’re feeding a hungry crowd or treating yourself to something over-the-top, this bread bowl is a cheesy, meaty masterpiece that hits all the right notes.

Who Is This Recipe For?

This recipe is perfect for:

• BBQ lovers looking to enjoy their favorite flavors in a creative format
• Families who need a quick, crowd-pleasing meal
• Home entertainers who want a fun, interactive dish that sparks conversation
• Anyone with leftover pulled pork looking for a genius way to reinvent it

Ingredients You’ll Need

Here’s everything you need to make this melty BBQ dream a reality:

• 1 large round bread bowl (sourdough or rustic artisan bread)
• 500g pulled pork (pre-cooked or leftovers)
• 1 cup BBQ sauce (choose your favorite flavor profile—smoky, sweet, spicy)
• 2 cups shredded mozzarella cheese
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• ¼ tsp salt
• Fresh parsley, chopped (optional, for garnish)

Equipment Needed

• Sharp bread knife
• Medium skillet
• Spoon or tongs
• Baking sheet
• Aluminum foil (optional, for easy cleanup)
• Oven

How to Make BBQ Pulled Pork Mozzarella Bread Bowl

Step 1: Preheat & Prep the Bread

Preheat your oven to 375°F (190°C).

Cut the top off your bread bowl and set it aside. Hollow out the inside using your hands or a spoon, removing enough bread to make a nice cavity for your filling.

Tip: Save the inside bits for dipping or making croutons later!

Step 2: Sauté the Onion and Pork

Heat 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3–4 minutes, until soft and translucent.

Add the pulled pork, followed by garlic powder, smoked paprika, black pepper, and salt. Stir well to combine.

Pour in the BBQ sauce and mix thoroughly so the pork is evenly coated. Let the mixture simmer for 5 minutes, allowing the flavors to meld and intensify.

Step 3: Assemble the Bread Bowl

Place the hollowed-out bread bowl on a baking sheet.

Spoon the BBQ pulled pork mixture into the bread bowl, pressing down gently so it’s tightly packed.

Top generously with shredded mozzarella cheese, covering all the pulled pork.

Step 4: Bake Until Bubbling

Transfer to the oven and bake for 15–20 minutes, or until the cheese is melted, golden, and bubbling, and the bread is crispy on the edges.

Step 5: Garnish & Serve

Remove from the oven and let it cool for a couple of minutes.

Sprinkle with chopped fresh parsley if desired.

Slice the bread bowl into quarters or serve whole with the bread top for dipping. Grab napkins—you’ll need them!

Recipe Tips & Variations

Make It Spicy:

Add sliced jalapeños, crushed red chili flakes, or a spicy BBQ sauce.

Swap the Meat:

No pulled pork? Use:

• Shredded rotisserie chicken
• Brisket
• Pulled jackfruit (for a vegetarian version)

Cheese Variations:

• Blend mozzarella with sharp cheddar for a tangier flavor.
• Use pepper jack for heat.
• Sprinkle parmesan on top for a golden crust.

Bread Options:

No round bread bowl? Use:

• Hollowed-out baguette or sub roll
• Mini sourdough boules for individual portions
• Ciabatta rolls for sliders

Storage & Reheating

Storing Leftovers:

• Wrap leftover pieces in foil or place in an airtight container.
• Store in the refrigerator for up to 3 days.

Reheating:

• Reheat in a 350°F (175°C) oven for 10–15 minutes until warm.
• Avoid microwaving, as it can make the bread rubbery.

Freezing is not recommended, as the bread may become soggy when thawed.

Perfect Pairings

This rich and savory bread bowl pairs beautifully with:

• Crisp coleslaw – adds freshness and crunch
• Sweet potato fries or roasted potato wedges
• Pickles or pickled red onions for tang
• Cold beer, iced tea, or a smoky bourbon cocktail

FAQs

Can I make this ahead of time?

You can prepare the pulled pork filling in advance, but assemble and bake just before serving to maintain the bread’s texture.

What’s the best bread to use?

A round, dense, crusty loaf like sourdough works best—it holds its shape and crisps up beautifully in the oven.

Can I use store-bought pulled pork?

Yes! Just make sure it’s seasoned well and shredded. You can skip the sautéing step and simply heat it with the BBQ sauce.

How many people does this serve?

It serves about 4 hearty portions, or more if sliced as a party snack.

Final Thoughts

This BBQ Pulled Pork in a Gooey Mozzarella Bread Bowl is more than just a meal—it’s a showpiece. Comforting, cheesy, meaty, and crunchy all at once, it’s the kind of food people talk about long after the last bite.

Perfect for casual gatherings, football nights, or when you just need something unapologetically indulgent, this recipe delivers every time.

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