Oh, baby baby. Two of my favorite things... pastry and pork.... all folded into one neat little package. Who on this big round rock can resist a hand pie. Hell, I can't resist saying "hand pie". It's such a good little turn of phrase... hand pie. Sigh. Anyway, you may know them better as "hot pockets" or turnovers. I'm going to call these Pulled Pork Puff Pastry Pockets - because I like alliteration. Sue me.
I like to cook dishes that double or triple up for multiple meals (less work for me)... which means finding ways to use the left overs. One of my favorite meals to make, because it's almost easier than boiling an egg, is crock pot pulled pork. With only three main ingredients, even a monkey could do it. It would have to be a monkey that doesn't mind eating a pig. Do monkeys eat meat? I'm sure I'm supposed to know this...I need to google it... we'll get back to this later.... must get back to the recipe for the pulled pork filling.
This pork is great on top of baked potatoes, sandwiches, made into nachos or just eaten on its own with potato salad or cole slaw. It's perfect for a weeknight meal - just start the crock pot in the morning... come home, stir in the sauce and... voila... an hour later dinner's ready! Anyways... Since there are only two of us in the house, I have to get creative to use up the leftovers on this one - it's usually good for 3 full meals. A bolt of inspiration hit me today when I was trying to decide how to use up last night's batch - I could make a pie, a pork pie! What kind of pork pie, you ask? A puffy pork pie! Yup, that's the ticket.
4-Ingredient Crock Pot Pulled Pork
- 4-6 lb. pork shoulder or pork butt
- 1 large onion, sliced
- 1 can Ginger Ale, Dr. Pepper or Coke (any soda will do)
- 1 bottle Sweet Baby Ray's Barbecue Sauce (or whichever brand is your favorite)
- Seasoning to taste: salt and black pepper, garlic powder, cayenne pepper - whatever your preference
Half onion and slice into half moon slivers. Place in the bottom of the crock pot. Next, season the pork shoulder with salt, pepper, garlic powder, or seasoning of your choice. Don't be shy with the seasoning, the pork is going to cook for a long time and it will absorb the seasoning nicely. Place the pork on top of the onions in the crock pot. Pour the can of soda over the pork and turn the crock pot to low. Allow pork to cook for 7-9 hours until meat is falling apart when poked with a fork.
Drain liquid through a strainer and return meat and onions to the crock pot. Remove and move any bones to the trash. Gently tear with two forks the pork until it is fully shredded. Pour in the bottle of barbecue sauce. You want the meat to be thoroughly moist but not dripping in sauce. Leave the crock pot on low for approximately one more hour to allow the BBQ sauce to fully flavor the meat. Serve on a sandwich or as a topping on potatoes. Delicious with melted cheddar cheese on top.
Pulled Pork Pastry Pockets
- about 2 cups Pulled Pork (see above)
- 8 slices cheddar cheese
- 1/4 small onion, minced
- 1 pickle, chopped finely
- barbecue sauce or mustard
- 2 sheets Peppridge Farm puff pastry
- 1 egg + 1 Tbsp water, mixed for egg wash
Preheat oven to 425F. Thaw pastry and cut each sheet into 4 equal pieces, roughly square. Mix onion and pickles into pulled pork. Lay a slice of cheese on top of each pastry square. Spoon about 1/4 cup of pork mixture on top of cheese. Spread out evenly over half of the square leaving about 1/2 and inch around the edges. Salt and pepper the pork to your liking then spread barbecue sauce (about 1 Tbsp.) on top. Fold each square in half and crimp edges together with a fork. Brush egg wash over the top of each pie and place on non-stick cookie sheet.
Bake pies for approximately 5 minutes at 425F and then turn the oven down to 375F. Cook for another 15 minutes until golden brown and flaky. If you're lucky ,some cheese has made attempt at an escape and is oozing out one corner or another. That little bit of burnt cheesiness is my favorite. Mmmmm. Makes 8 hand pies.