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Pulled Pork Pastry: A Delicious and Easy Recipe

  • Total Time: 630 minutes
  • Yield: 12-16 pastries 1x

Description

Flaky puff pastry filled with tender, smoky pulled pork and tangy BBQ sauce. Perfect appetizer or snack!

Ingredients

Scale
  • 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
  • 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
  • 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)
  • Shredded Cheddar Cheese
  • Pickled Jalapeños, sliced
  • Coleslaw

Instructions

  1. 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.
  2. Generously rub the spice mixture all over the pork shoulder.
  3. Heat a large Dutch oven over medium-high heat. Add oil. Sear the pork shoulder on all sides until browned.
  4. 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.
  5. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until fork-tender.
  6. Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, until fork-tender. Check liquid level and add more broth if needed.
  7. Let the cooked pork rest for 15-20 minutes. Use two forks to shred the pork. Discard fat/bone.
  8. Strain the cooking liquid through a fine-mesh sieve.
  9. Add a little of the strained cooking liquid back to the shredded pork.
  10. 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).
  11. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, until thickened.
  12. Taste and adjust seasonings as needed.
  13. Let cool slightly before using. Store leftovers in the refrigerator.
  14. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  15. Lightly flour a work surface. Unfold one sheet of puff pastry.
  16. Cut the puff pastry into squares or rectangles (approx. 4-inch).
  17. In a small bowl, mix the melted butter and flour until it forms a paste.
  18. In a bowl, mix the shredded pulled pork with your prepared BBQ sauce.
  19. Place a spoonful of the BBQ pulled pork mixture in the center of each puff pastry square.
  20. Sprinkle with shredded cheddar cheese or sliced pickled jalapeños, if desired.
  21. Fold the puff pastry square in half diagonally to form a triangle. Press the edges firmly together to seal. Crimp with a fork.
  22. Whisk together the beaten egg and water. Brush the tops of the pastries with the egg wash.
  23. Place pastries on the prepared baking sheet. Bake for 15-20 minutes, until golden brown and puffed up.
  24. Let cool slightly before serving. Garnish with coleslaw or extra BBQ sauce, if desired.

Notes

  • 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
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes

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Find it online: https://recipefantastic.com/pulled-pork-pastry/