Smoky pulled pork in a pot pie; comfort food just got better! The tangy kick comes from homemade mustard-based Carolina BBQ sauce that you have got to try (recipe below)! However, my affinity to tomato-based BBQ sauce is unwavering, but Carolina sauce wins today. The entire flavor spectrum is brought together with sauteed apples added in the mix. And to those who are not a fan favorite of pork, try Aussie Beef Pot Pie or Chicken Pot Pie.
Because I am into keeping the family happy I made gluten free crust and all-purpose flour crust. Same filling, same great taste, and the only difference was the color after baking. I always use my homemade Gluten Free Flour Mix; it’s a 1 to 1 ratio substitute for all-purpose flour.
Prepare the filling by sauteing the apples, potatoes and onions until the potatoes are tender. Remove from heat and toss in the red bell pepper.
Add the sauteed veggies to the shredded pulled pork and the Carolina BBQ sauce and set aside.
After preparing the English Wig pie crust, roll out on heavily flour surface and invert pot pot dish onto dough. Cut about 1 to 1-1/2-inches larger circumference and fit dough into baking dish.
Spoon the filling into the prepared pot pie bottom crusts. The Carolina BBQ sauce adds a beautiful color to the filling.
Brush the edges with an egg wash, roll out the top crust, trim and crimp with a fork. Use an egg wash to brush on top and bake at 375 F. for 45 minutes.
In summary, the filling is a perfect balance of tangy, savory, and a hint of tart-sweet apples that does not over power. Do you need the crust? No, but oh how good it is.
I did not do well in saving the last pot pie/slice for myself; the family beat me to the prize. However, little did they know I had some extra filling stashed away. It was win-win for everyone that day.
Tangy Pulled Pork Pot Pie
Smoky roasted pulled pork with chopped apples, potatoes baked with a tangy-sweet Carolina BBQ sauce, and ultra flaky English Wig pie crust.
4
5-inch pot pies45
minutes45
minutesKeep the screen of your device on
Ingredients
- Filling (makes four 5-inch, pot pies):
3 cups shredded pulled pork (about 1 pound) (I roasted our pork in apple cider on our Traeger grill.)
1 tart apple, peeled and chopped into 1/4 to 1/2-inch pieces
1 medium russet potato, peeled & diced into 1/4 to 1/2-inch pieces (about 1 cup)
1/2 half red bell pepper, chopped into 1/2 pieces
2-3 tablespoons diced onions
1 tablespoon olive oil
salt & pepper to taste
2/3 cup Carolina BBQ sauce (recipe below)
- Carolina BBQ Sauce
1/2 cup yellow mustard
1/4 cup balsamic vinegar
1/4 cup brown sugar
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1/2 teaspoon onion powder
1 tablespoon lemon juice
1/4 cup ketchup (Optional, if you prefer tangier leave it out, we love it both ways.)
- English Wig Pot Pie Crust (makes four 5-inch, pot pies):
3 cups all-purpose flour (or gluten free flour)
1/2 teaspoon salt
1-1/2 cups butter shortening (or 50/50 each butter & shortening)
1 large egg
1/3 cup cold water
1 tablespoon vinegar
1 egg plus 2 tablespoons water for egg wash
Directions
- Pulled Pork Filling
- In a skillet over medium to medium-high heat, saute the onions, potatoes and apples in the olive oil until potatoes are tender. Depending on thickness of potatoes this will take around 7 to 10 minutes (give or take).
- Toss in the chopped red bell peppers while veggies are still warm.
- In a large bowl add the shredded pork, sauteed veggies, and 2/3 cup of the Carolina BBQ sauce (see recipe below). Let filling sit at room temp to cool while preparing the crust.
- Carolina BBQ Sauce
- Stir all ingredients into a medium size sauce pan. Heat over medium to medium-high until sugar is dissolved. Usually about 4 to 5 minutes.
- Store in refrigerator. Makes about 1-1/4 cup sauce.
- English Wig Crust and Pot Pie Assembly:
- Preheat oven to 375 F.
- In a large bowl stir the flour and salt together.
- Add the butter and with a large fork or pastry cutter, cut in the until crumbly pea size or slightly larger.
- In a separate bowl whisk the egg, water, and vinegar together.Add the liquid all at once to the dry ingredients, give it a good few stirs until it comes together into a ball.
- On a heavily floured surface (use cornstarch or GF flour for gluten free) Roll out have the dough about 1/4-inch thick, cutting each pot pie bottom crust into a circle about 1 to 1-1/2 inches larger circumference to fit into pot pie dish.
- Spoon filling into the prepared bottom crusts. Roll our top crusts. Brush the edge of the bottom crust egg wash to adhere, and use fork to crimp edges of pies. Brush the top with egg wash.
- Bake @ 375 degrees for 45 minutes. Best served warm.
Notes
- Gluten free dough tears easily, so use a large metal spatula in “picking up” the rolled out dough. If it does tear, you can easily press it back together (unlike all-purpose flour).
- Gluten free crust also does not get that dark nice baked finish, so make sure you use an egg wash to remedy that (1 egg beaten with 2 tablespoons water).
Do you have a recipe for roasting the pork
I “roast” pork in my crockpot, 1-1/2 hours on high and an additional 5 to 7 hours on low. Season the pork roast with just simple garlic salt, pepper, thyme, and I have even added some salt-free vegetable seasoning like Mrs. Dash. Some like fatty side on top, but sometimes I like it on the bottom so it sears the heck out of it while cooking. Cool it a little before shredding!
Just noticing that the instructions don’t seem to say what to do with the red bell pepper, salt and black pepper to taste …. I assumed you sauté the bell pepper with the rest and season the veggies with the salt and black pepper….
But it was fabulous! 🙂
I will check my notes right now. I must have been having a squirrel moment, my sincere apologies.
Deborah Eaves