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BBQ Pulled Pork & Vegetable Pie

  • Prep Time 15 min
  • Total Time 2 h 45 min
  • Serves: 6

Ingredients

  • 1 lb trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes 500 g
  • 1 onion, diced
  • ⅔ cup Sensations by Compliments Spirited Mickie Sweet & Tangy
    Bourbon BBQ Sauce, divided
    150 mL
  • ½ cup canned diced tomatoes 125 mL
  • ¼ cup beef broth 60 mL
  • 1 bunch Swiss chard, trimmed and coarsely chopped
  • 1 red pepper, seeded and finely diced
  • ½ cup corn kernels 125 mL
  • 1 pkg refrigerated rolled pie crust
  • 1 egg
  • 2 square foil pans (8 X 8-in/ 20 x 20-cm)
  • 1 foil pie plate (9-in./ 23-cm diameter)

Directions

  • Step 1

    Double-up the square foil pans (that is, insert one inside the other). Add in the pork, onion, ½ cup (125 mL) BBQ sauce, tomatoes and beef broth. Stir well. Cover doubled pans tightly with foil.

  • Step 2

    Place on upper rack of grill preheated to medium-high. Cook 10 min.; reduce heat to low. Maintain temperature at 325°F (160°C); cook 2 hr. or until meat is very tender.

  • Step 3

    Wearing oven mitts, carefully open foil. Spoon pork and sauce into large bowl. Using 2 forks, shred pork. Stir in Swiss chard, red pepper, corn and remaining BBQ sauce; spread in foil pie plate. Cover with rolled pie crust. Use tines of fork to crimp edges of crust and adhere it to plate edge. Make 3 small slashes in centre of crust. Whisk egg with 1 tbsp (15 mL) water; brush over crust.

  • Step 4

    Place on upper rack of barbecue on medium-high heat. Cook with lid closed. Adjust flame as needed to maintain temperature of 425 °F (220 °C). Cook 25 to 30 min., or until filling is bubbling and pastry is golden brown.

Tip

Double recipe to make a second pie at the same time, or make just the filling to use in gourmet sandwiches.

Nutrition Facts

  • Nutrition Description Per serving (⅙ of the recipe):
  • Calories 330
  • Fat 15 g
  • Saturated Fat 6 g
  • Carbs 30 g
  • Sugar 12 g
  • Protein 20 g
  • Cholesterol 55 mg
  • Fibre 3 g
  • Sodium 460 mg