1/4 cup barbecue sauce + additional sauce for garnish
4 cups finely chopped pulled pork, from recipe above
1 egg beaten with 1 tablespoon water
To make Pulled Pork: Preheat oven to 300°F. Combine brown sugar, cinnamon, salt and pepper in a small bowl. Generously rub over all surfaces of pork roast. Place roast in a large roasting pan. Roast for 4 to 5 hours until pork is very tender and easily pulls apart. Shred into bite size pieces. If not making rolls immediately, cover and refrigerate pork.
To make Rolls: Combine warm water, 1 teaspoon sugar and yeast in a large mixer bowl; set aside for 5 minutes to allow yeast to foam.
Combine milk, butter, sugar and salt; heat until warm (100° to 110°F). Pour into bowl with yeast. Add eggs, egg yolks and 2 cups flour. Beat 2 minutes with electric mixer. Gradually add enough remaining flour to make a soft dough.
Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and elastic. Place dough in a greased bowl, turning once to coat all sides. Cover and place in a warm, draft-free place and let rise about 1 to 1-1/2 hours, until doubled in bulk.
Punch dough down and roll into a 15 x 20-inch rectangle. Spread softened butter over dough; sprinkle with cinnamon. Combine 4 cups pulled pork with barbecue sauce and spread evenly over dough. (If pork was refrigerated, microwave for 1 minute for easier handling.) Roll tightly, starting on short side. Seal the edges. Cut into 6 rolls (they will be very thick). Place rolls, cut side down, in a greased 13 x 9-inch pan.
Let rolls rise for 1 hour or until doubled. Brush with egg glaze. Bake in preheated 350°F oven for 35 to 45 minutes. Remove from oven and let cool about 5 minutes. Pour a small amount of barbecue sauce into a small plastic bag and snip off a corner. Drizzle barbecue sauce over the rolls to garnish.
*Freeze remaining Pulled Pork for another batch of Pulled Pork Cinnamon Rolls or serve on hamburger buns with barbecue sauce for another meal.