These Pulled Pork Pierogi are the ultimate Polish-American recipe mashup that you didn’t even know you were missing. It brings together my favorite, BBQ food, and my Polish heritage all on one plate. An old family dough recipe passed down from my wife’s side, this delicious food combo delivers tender smoked pulled pork with buttery, pan-seared pierogi for a dish that’s rich, hearty, and guaranteed to steal the spotlight at any dinner table. Whether you’re using leftover pulled pork from the weekend cook or smoking a fresh batch just for this recipe, these pierogi deliver big flavor in every bite.
Looking for more leftover ideas, make some Pulled Pork Nachos for the ultimate game day snack, or tender and savory Salsa Verde Tacos for an easy weeknight meal. Make these Puff Pastry Meat Pockets for a homemade hot pocket recipe.
What are Pierogi?
Pierogi are the Polish version of a stuffed dumpling. A traditional recipe in the Polish cuisine, pierogi are enjoyed during the Holidays or weeknight dinners. Most common pierogi fillings include cheese and potato, meat, mushrooms and sauerkraut. However, during the summer times, it is common to make and enjoy pierogi made with seasonal fruits like blueberries or strawberries.
Boiled and then pan seared, pierogi are usually served as the meal itself. Topped with butter, crispy fried pork skin (skwarki) or sour cream and sugar with the fruity stuffings.
A versatile recipe, handmade pierogi are a labor of love. Make a batch, enjoy some right away, freeze the rest and enjoy later.
Why Pulled Pork Pierogi work so well together
Pierogi are already the ultimate comfort carb. Soft dumplings filled with savory ingredients, what is not to enjoy! Swap traditional meat pierogi for some smoked sweet and savory BBQ pulled pork, bbq sauce, sautéed onions and cheese and you have the ultimate mashup.
This dish is hearty enough for a winter dinner but easy enough to whip up on a weeknight. And once those dumplings hit the skillet, the whole kitchen smells like heaven.
Ingredients needed to make Pulled Pork Pierogi
- Pulled Pork: this is the perfect recipe to use up leftover pulled pork.
- BBQ sauce: a little sweat and tangy creaminess to add moisture to the each bite.
- Cheese: creamy gooeyness.
- Onion: a red onion adds texture and bite into the pulled pork stuffing. Also used to make homemade pickled red onion.
- Flour: all purpose flour to make the pierogi dough.
- Water: warm (not hot) water to relax and weaken the gluten for softer dough.
- Salt: a pinch of salt to add flavor to the dough.
How to make pickled red onion
The perfect topping for my homemade Pulled Pork Pierogi recipe is pickled red onion. It adds a burst of tanginess and crunch which works very well with the savory, soft pierogi.
I suggest making this first since it needs time to cool off before it’s enjoyed.
The process is very simple. Start off by slicing an entire red onion. Place the sliced pieces into a mason jar. Next, in a sauce pan, bring to a boil, water, white vinegar, sugar, salt and peppercorns Pour the mixture into the mason jar and seal shut. Set aside for it to cool off.
Store the sealed mason jar of pickled onion in the fridge for up to 2-3 weeks and enjoy with every meal.
Looking for other ways to enjoy pickled red onion? Add it to a Shredded Buffalo Chicken Sandwich or on a Sloppy Joe Baked Potato.
How to make Pierogi
Pierogi are very simple to make. The dough only requires 3 ingredients: water, flour and salt. The stuffing is up to you as long as it’s not too wet.
For this Pulled Pork Pierogi recipe, I made homemade dough using my wife’s recipe that her grandmother passed down to her from the old country.
For those that don’t know, both my wife and I are Polish, raised in traditional Polish households, eating traditional Polish cuisine and still visiting our family overseas.
To start, place a cup of all purpose flour on a dry clean flat surface and add a teaspoon of salt. Mix the ingredients together.
Next, you’ll need about 1/2 cup of warm water. This cannot be warm tab water or room temperature water. Heat it up on the stove top or kettle but do not boil! Warm water relaxes gluten in the flour, making the dough soft and pliable.
Slowly, add the water, less than a quarter at a time. Using your hands, combine the ingredients together. Continue this process until the dough is wet. The secret to the perfect pierogi dough is in the touch. Before you start kneading it, the mixture has to be wet, but not too wet that it becomes a slimy mess. If that does happen, add a little bit more flour and continue the process.
If the mixture is too dry, add more warm water and continue the process.
Now, once you get to a good mix, sprinkle some flour on flat working surface and start kneading the dough. Push down with the lower part of your palm, fold and repeat. This process can take 8-10 minutes. The dough is ready once it no longer sticks to your fingers.
Roll the dough
It’s finally time to roll out the dough. With a roller, roll the dough until paper thin without it being translucent. The Best Pierogi are one’s with thin dough so you can taste the filling.
We are almost at the finish line. Take a regular sized glass and press rim side down to cut out medium sized circles. Make sure to use up as much of the dough as possible. When done, remove the flat circles, roll out the remaining dough and repeat. With this dough recipe, you should easily have 14-16 pierogi.
Stuff, Seal and Cook Pierogi
The hard part is over. Now it’s time to stuff the pierogi with the leftover pulled pull.
Try my recipe for a classic pulled pork. Smokey, tender, savory and sweet. Everything you want in a pulled pork recipe.
But before we do that, I highly recommend adding a few more ingredients to make the meat tender, flavorful and give it some texture.
Warm up the pulled pork, add diced red onion, some shredded cheese and a small amount of BBQ sauce. Mix the ingredients together.
Take the dough circle, place a spoonful of the filling in the middle and seal it shut. Make sure to not to get any meat or filling between the edges. It will open up during the cooking process.
You do not need any water to seal the edges. With the tips of your fingers, pinch the ends together until you get a half moon shaped pierog.
Fill a pot with water, add a pinch of salt and bring to a boil. Gently drop the Pulled Pork Pierogi in the water and give them a gentle mix.
Once they pop to the surface cook for another 2-3 minutes and remove them from the boiling water.
You now have cooked and ready to each Pulled Pork Pierogi. But for that extra crunch and richness, I highly recommend pan searing them.
Preheat a pan over medium heat and add some olive oil. Place the cooked pierogi in the pan and sear 2-3 minutes per side until you get a nice crust on both sides.
Serving Suggestions
Pierogi are commonly enjoyed by themselves with some butter, crispy bacon or pork skin bits. Since these Pulled Pork Pierogi have some BBQ flare to them, a topping of the homemade pickled red onion and chopped green onions are the final touch this recipe needs. Adds acidity, tanginess and texture.
Final Thoughts
These Pulled Pork Pierogi bring the heartiness of traditional comfort food and the smoky goodness of BBQ together in one unforgettable dish. Whether you’re looking for a new way to use leftover pulled pork or craving a cozy skillet meal, this recipe delivers big-time flavor with minimal effort. It’s warm, satisfying, and packed with the kind of smoky, buttery richness that keeps everyone coming back for seconds. Give it a try and don’t be surprised when this becomes a repeat weeknight favorite. Enjoy!
Frequently Asked Questions:
Do I need to use a bone-in pork shoulder? No, just depends what your grocery store or butcher have. Bone-in will take slightly longer to cook vs. boneless but will provide more flavor. Bone-in also cooks more evenly. Boneless may have some well done parts since it’s not evenly shaped due to the bone being removed.
Is it better wrap the pork shoulder in butcher paper or foil? I prefer to use foil over butcher paper because it helps retain all the moisture which keeps the pork nice and tender. I use a foil pan to fold the shoulder, then wrap the top with a foil sheet.
Are pierogi Polish or German? Pierogi are mainly associated with the Polish cuisine, but are a staple dish in Eastern European countries.
If you tried this Pulled Pork Pierogi or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Pulled Pork Pierogi
These Pulled Pork Pierogi deliver savory, tender and meaty homemade pan-seared pierogi for a dish that’s rich, hearty and comforting.
Course dinner, lunch, Main Course
Cuisine American, fushion, polish
Keyword comfort food, homemade, pan-seared, savory
Prep Time 30 minutes minutes
Cook Time 10 minutes minutes
Servings 3 People
Calories 560kcal
Pulled Pork Filling Ingredients
- 2 cups Left over pulled pork
- 3 tbsp BBQ sauce
- 1/2 Red onion
- 1/2 cup Shredded cheese
Pickled Red Onion Ingredients
- 1 Red onion
- 1 cup White vinegar
- 1 cup Warm water
- 1 tbsp Peppercorns
- 1 tsp Salt
- 1 tsp Sugar
Pierogi Dough Ingredients
- 1 cup All purpose flour
- 1/2 cup Water
- 1 tsp Salt
To make the pierogi dough, place a cup of all purpose flour on a dry, clean, flat surface and add a teaspoon of salt. Mix the ingredients together.
Slowly, add the water, a little at a time. Using your hands, combine the ingredients together. Continue this process until the dough is wet.
Sprinkle more flour on your working surface and start kneading the dough. Push down with the lower part of your palm, fold and repeat. The dough is ready once it no longer sticks to your fingers.
Roll the dough until paper thin without it being translucent.
Take a regular sized glass and press rim side down to cut out medium sized circles.
Warm up the pulled pork, add diced red onion, shredded cheese and BBQ sauce. Mix the ingredients together.
Place a spoonful of the filling in the middle and seal it shut by pinching the edges together.
Fill a pot with water, add a pinch of salt and bring to a boil.
Drop the pierogi in the water and cook. Once they pop to the surface cook for another 2-3 minutes and remove them from the boiling water.
Preheat a pan over medium heat and add some olive oil. Place the cooked pierogi in the pan and sear 2-3 minutes per side until you get a nice crust on both sides.
Top the pulled pork pierogi with the pickled red onion, chopped green onion and enjoy!
Pickled Red Onions
Slice the entire red onion and stuff into a mason jar.
In a sauce pan, add water, white vinegar, sugar, salt and peppercorns, and bring to a boil. Pour the mixture in the mason jar and seal shut. Set aside for it to cool off.
Heat up water on the stove top or kettle but do not boil! Warm water relaxes gluten in the flour, making the dough soft and pliable.
Before you start kneading it, the mixture has to be wet, but not too wet that it becomes a slimy mess. If that does happen, add a little bit more flour and continue the process.
If the mixture is too dry, add more water and continue the process.
Add diced jalapenos in place of red onion for the stuffing to give it some heat. Calories: 560kcal | Carbohydrates: 71g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 83mg | Sodium: 2679mg | Potassium: 199mg | Fiber: 3g | Sugar: 29g | Vitamin A: 395IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 4mg
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