Pulled Pork Pastry: A Delicious and Easy Recipe

Pulled Pork Pastry: Prepare to embark on a culinary adventure that marries the smoky, savory goodness of slow-cooked pulled pork with the flaky, buttery perfection of a golden pastry crust. Forget everything you thought you knew about comfort food because this recipe is about to redefine it!

While the exact origins of encasing savory fillings in pastry are lost to the mists of time, the concept has been embraced by cultures worldwide. Think of the Cornish pasty, a hearty meal for miners, or the empanadas of Latin America, each a testament to the versatility and portability of this delicious food format. Our Pulled Pork Pastry takes inspiration from these traditions, adding a distinctly American twist with the beloved flavor of barbecue.

What makes this dish so irresistible? It’s the symphony of textures and tastes. The tender, melt-in-your-mouth pulled pork, infused with smoky spices, nestled within a crisp, buttery shell. It’s a delightful contrast that keeps you coming back for more. Plus, it’s incredibly convenient! Perfect for a satisfying lunch, a crowd-pleasing appetizer, or even a unique dinner party centerpiece. Get ready to impress your friends and family with this unexpected and utterly delicious creation!

Ingredients:

• For the Pulled Pork:
• 3-4 lb Pork Shoulder (Boston Butt), bone-in or boneless
• 2 tbsp Smoked Paprika
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 1 tbsp Brown Sugar
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Cayenne Pepper (optional, for heat)
• 1 tsp Dried Oregano
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 cup Chicken Broth
• 1/2 cup Apple Cider Vinegar
• 2 tbsp Yellow Mustard
• For the Pastry:
• 2 sheets Frozen Puff Pastry, thawed
• 1 large Egg, beaten (for egg wash)
• 1 tbsp Water (for egg wash)
• 2 tbsp Butter, melted
• 2 tbsp All-Purpose Flour
• For the BBQ Sauce (Homemade or Store-Bought):
• 1 cup Ketchup
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Brown Sugar
• 2 tbsp Worcestershire Sauce
• 1 tbsp Yellow Mustard
• 1 tsp Smoked Paprika
• 1/2 tsp Garlic Powder
• 1/4 tsp Onion Powder
• Pinch of Cayenne Pepper (optional)
• Optional Toppings:
• Shredded Cheddar Cheese
• Pickled Jalapeños, sliced
• Coleslaw

Preparing the Pulled Pork:

1. Prepare the Pork Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, cayenne pepper (if using), dried oregano, salt, and black pepper. Mix well to ensure all ingredients are evenly distributed. This rub is the key to that smoky, savory flavor we’re after!
2. Season the Pork Shoulder: Generously rub the spice mixture all over the pork shoulder, making sure to coat every nook and cranny. Really massage it in there! This will create a flavorful crust during the cooking process. Don’t be shy – the more rub, the better the flavor.
3. Sear the Pork (Optional but Recommended): Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a tablespoon of oil (vegetable or olive oil works well). Sear the pork shoulder on all sides until nicely browned. This step adds depth of flavor and helps to lock in the juices. If your pork shoulder is too large to sear all at once, cut it in half and sear in batches.
4. Slow Cook the Pork: Place the seared (or unseared) pork shoulder in a slow cooker or back into the Dutch oven. Pour in the chicken broth, apple cider vinegar, and yellow mustard. The liquid should come about halfway up the side of the pork.
5. Slow Cooker Instructions: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is fork-tender and easily shreds.
6. Dutch Oven Instructions: Cover the Dutch oven and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the pork is fork-tender and easily shreds. Check the liquid level periodically and add more chicken broth if needed to prevent it from drying out.
7. Shred the Pork: Once the pork is cooked, remove it from the slow cooker or Dutch oven and let it rest for about 15-20 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat or bone.
8. Strain the Cooking Liquid (Optional): If desired, strain the cooking liquid through a fine-mesh sieve to remove any solids. This liquid can be used to add moisture and flavor back to the pulled pork.
9. Combine Pork and Cooking Liquid: Add a little of the strained cooking liquid back to the shredded pork to keep it moist and flavorful. Be careful not to add too much, or the pork will become soggy.

Making the BBQ Sauce:

1. Combine Ingredients: In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
2. Simmer the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly and the flavors have melded together.
3. Taste and Adjust: Taste the BBQ sauce and adjust the seasonings as needed. Add more brown sugar for sweetness, apple cider vinegar for tanginess, or cayenne pepper for heat.
4. Cool and Store: Let the BBQ sauce cool slightly before using. Store any leftover sauce in an airtight container in the refrigerator for up to a week.

Assembling the Pulled Pork Pastries:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the pastries from sticking and make cleanup easier.
2. Prepare the Puff Pastry: Lightly flour a clean work surface. Unfold one sheet of puff pastry. If the pastry is very cold and stiff, let it sit at room temperature for a few minutes to soften slightly.
3. Cut the Pastry: Using a sharp knife or pizza cutter, cut the puff pastry into squares or rectangles. The size of the squares will depend on how large you want your pastries to be. I usually aim for about 4-inch squares.
4. Mix Melted Butter and Flour: In a small bowl, mix the melted butter and flour until it forms a paste.
5. Add BBQ Sauce to Pork: In a bowl, mix the shredded pulled pork with your prepared BBQ sauce. Add as much or as little as you like, depending on your preference. I usually use about 1/2 cup of BBQ sauce per pound of pulled pork.
6. Assemble the Pastries: Place a spoonful of the BBQ pulled pork mixture in the center of each puff pastry square. Don’t overfill the pastries, or they will be difficult to seal.
7. Add Optional Toppings: If desired, sprinkle some shredded cheddar cheese or sliced pickled jalapeños over the pulled pork.
8. Seal the Pastries: Fold the puff pastry square in half diagonally to form a triangle. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. Alternatively, you can fold the pastry over to create a rectangular or square shape, sealing the edges in the same way.
9. Egg Wash: In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the tops of the pastries with the egg wash. This will give them a golden-brown color and a glossy finish.
10. Bake the Pastries: Place the assembled pastries on the prepared baking sheet. Bake for 15-20 minutes, or until the pastries are golden brown and puffed up.
11. Cool Slightly and Serve: Remove the pastries from the oven and let them cool slightly on the baking sheet before serving. Serve warm, garnished with a dollop of coleslaw or a drizzle of extra BBQ sauce, if desired.

Tips and Variations:

• Spice Level: Adjust the amount of cayenne pepper in the pork rub and BBQ sauce to control the spice level.
• Cheese: Experiment with different types of cheese, such as Monterey Jack, pepper jack, or smoked gouda.
• Vegetables: Add some diced onions, bell peppers, or jalapeños to the pulled pork mixture for extra flavor and texture.
• Pastry Shapes: Get creative with the pastry shapes! Try making empanadas, hand pies, or even a large braided pastry.
• Make Ahead: The pulled pork and BBQ sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Assemble and bake the pastries just before serving.
• Freezing: Assembled, unbaked pastries can be frozen for up to 2 months. Thaw in the refrigerator overnight before baking. You may need to add a few extra minutes to the baking time.
• Smoker Option: For an even smokier flavor, smoke the pork shoulder in a smoker

Conclusion:

And there you have it! This Pulled Pork Pastry recipe is more than just a dish; it’s an experience. It’s the perfect blend of savory, smoky, and flaky, guaranteed to impress your family and friends. The rich, tender pulled pork, nestled inside a golden, buttery crust, creates a symphony of flavors and textures that will leave everyone wanting more. I truly believe this recipe is a must-try because it elevates simple pulled pork to a whole new level of culinary delight. It’s comfort food with a touch of elegance, perfect for a casual weeknight dinner or a special weekend gathering. But the best part? It’s incredibly versatile! While I’ve shared my favorite way to prepare it, feel free to get creative and make it your own.

Serving Suggestions and Variations:

* Spice it up! Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the pulled pork mixture for an extra kick. * Cheese, please! Sprinkle some shredded cheddar, Monterey Jack, or even a little crumbled blue cheese over the pulled pork before sealing the pastry for a cheesy, gooey surprise. * Go gourmet! Use a puff pastry instead of pie crust for an even flakier and more decadent experience. Brush the top with an egg wash before baking for a beautiful golden sheen. * Side dish sensations! Serve your Pulled Pork Pastry with a side of creamy coleslaw, tangy potato salad, or some grilled corn on the cob for a complete and satisfying meal. A simple green salad with a light vinaigrette also works wonders to cut through the richness. * Mini masterpieces! For parties or appetizers, cut the pastry into smaller squares or triangles before baking. These mini Pulled Pork Pastries are perfect for finger food and are always a crowd-pleaser. * Sauce it up! Offer a variety of dipping sauces, such as barbecue sauce, ranch dressing, or even a sweet and tangy honey mustard, to complement the flavors of the pastry. * Vegetable variations! Mix in some caramelized onions, sautéed bell peppers, or even some roasted corn into the pulled pork mixture for added flavor and texture. I’m so excited for you to try this recipe and discover just how amazing it is. The combination of the savory pulled pork and the flaky pastry is truly irresistible. I know you’ll love it as much as I do! So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. Don’t be afraid to experiment and put your own spin on it. After all, cooking is all about having fun and creating something delicious that you and your loved ones will enjoy. Once you’ve tried this Pulled Pork Pastry recipe, I’d absolutely love to hear about your experience! Share your photos, tips, and variations in the comments below. Let me know what you thought of the recipe and how you made it your own. Your feedback is invaluable and helps me create even better recipes in the future. Happy cooking!

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