BBQ Pulled Pork & Vegetable Pie
Prep Time
Cooking Mode
1 lb trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes
1 onion, diced
⅔ cup Sensations by Compliments Spirited Mickie Sweet & Tangy
Bourbon BBQ Sauce, divided½ cup canned diced tomatoes
¼ cup beef broth
1 bunch Swiss chard, trimmed and coarsely chopped
1 red pepper, seeded and finely diced
½ cup corn kernels
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)
1 lb trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes
1 onion, diced
⅔ cup Sensations by Compliments Spirited Mickie Sweet & Tangy
Bourbon BBQ Sauce, divided½ cup canned diced tomatoes
¼ cup beef broth
1 bunch Swiss chard, trimmed and coarsely chopped
1 red pepper, seeded and finely diced
½ cup corn kernels
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
1Double-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.
2Place 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.
3Wearing 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.
4Place 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.
Tips
1
Double recipe to make a second pie at the same time, or make just the filling to use in gourmet sandwiches.
Disclaimer
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Personal Note
Personal Note
