- Prep time 40 minutes
- Total time 6 hours & 15 minutes
- Portion size 12 servings
- Credits : Canadian Living Magazine
Ingredients
Pulled Pork:
Pot Pies:
Method
Pulled Pork Preheat oven to 300°F. In bowl, mix together brown sugar, salt, paprika, onion powder, pepper, coriander, cumin, fennel seeds and cayenne; set aside.
Rub oil all over pork; coat pork with brown sugar-spice mixture. Transfer pork to Dutch oven; set aside.
In bowl, combine broth, ketchup, molasses, vinegar, Worcestershire sauce, mustard, liquid smoke and sriracha. Add half of broth mixture to reserved Dutch oven. Cover and refrigerate remaining broth mixture. Cover Dutch oven, transfer to oven and roast pork, basting with cooking liquid a few times during cooking time, for 3 hours. Remove lid; roast, basting every 30 minutes, until pork flakes easily when tested with fork, 90 minutes to 2 hours.
Using two forks, shred pork; discard bone and excess fat. Add reserved sauce to pork, mixing well. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 3 months.)
Pot Pies Preheat oven to 450°F. Spray muffin pan with cooking spray; set aside. In bowl, combine Pulled Pork, peas and Parmesan. Set aside.
On floured work surface, gently roll out a sheet of puff pastry. Using 4-inch round cookie cutter, cut out 12 circles. Place circles in prepared muffin cups, pressing into bottoms and up sides. Divide Pulled Pork mixture among pastry cups. Roll out remaining sheet of dough and, using 3-inch round cookie cutter, cut out 12 circles. Moisten edges of dough circles with water and place on top of Pulled Pork mixture, pressing lightly on sides to seal well. Using small knife, cut small vents in top dough circles.
In bowl, whisk together egg yolk and water; brush over tops of pies. Bake until dough is golden brown and filling is hot, 20 to 25 minutes. (Make ahead: Can be stored in airtight container and frozen for up to 3 months.) Reserve remaining Pulled Pork for another use.
MAKES 12 POT PIES
Nutritional facts PER POT PIE about
- Iron 1.7 mg
- Fibre 2 g
- Sodium 500 mg
- Sugars 9 g
- Protein 111 g
- Calories 215
- Total fat 10 g
- Cholesterol 35 mg
- Saturated fat 4 g
- Total carbohydrate 21 g
