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Pulled Pork Pastry: A Delicious & Easy Recipe

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Flaky puff pastry pockets filled with tender, flavorful pulled pork, perfect as an appetizer, snack, or light meal.

Ingredients

Scale
  • 4–5 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 Dried Oregano
  • 1/2 tsp Cayenne Pepper (optional, for heat)
  • Salt and Black Pepper to taste
  • 1 cup Chicken Broth
  • 1/2 cup Apple Cider Vinegar
  • 2 tbsp Yellow Mustard
  • 2 sheets Puff Pastry, thawed
  • 1 large Egg, beaten (for egg wash)
  • 2 tbsp Milk or Water (for egg wash)
  • Sesame Seeds or Everything Bagel Seasoning (optional, for topping)
  • 1 cup Ketchup
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Yellow Mustard
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Black Pepper
  • Pinch of Cayenne Pepper (optional, for heat)
  • Shredded Cheddar Cheese
  • Pickled Jalapeños, chopped
  • Caramelized Onions
  • Coleslaw

Instructions

  1. In a small bowl, combine the smoked paprika, garlic powder, onion powder, brown sugar, chili powder, cumin, dried oregano, cayenne pepper (if using), 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 with oil. Sear the pork on all sides until browned (3-5 minutes per side).
  4. Place the seared (or unseared) pork shoulder in a slow cooker or 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 the pork is very tender.
  6. Cover and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the pork is very tender. Check the liquid level and add more broth if needed.
  7. Remove the pork and let it cool slightly. Shred with two forks, discarding excess fat or bone.
  8. Mix the shredded pork with your desired amount of BBQ sauce.
  9. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using).
  10. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 15-20 minutes, or until thickened.
  11. Adjust seasonings as needed.
  12. Let cool slightly before using. Store leftovers in the refrigerator.
  13. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  14. Lightly flour a work surface. Unfold one sheet of puff pastry.
  15. Cut the puff pastry into squares or rectangles (about 4-inch squares).
  16. Place a spoonful (2-3 tablespoons) of shredded pulled pork in the center of each pastry square.
  17. Sprinkle with shredded cheddar cheese, pickled jalapeños, or caramelized onions, if desired.
  18. Fold into triangles, rectangles, or envelope shapes. Press edges firmly to seal. Crimp with a fork.
  19. Whisk together the beaten egg and milk or water.
  20. Brush the tops of the pastries with the egg wash.
  21. Sprinkle with sesame seeds or everything bagel seasoning, if desired.
  22. Place on the prepared baking sheet, leaving space between them. Bake for 15-20 minutes, or until golden brown and puffed up.
  23. Let cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Pulled pork can be made a day or two in advance.
  • Assembled pastries can be frozen before baking. Bake from frozen, adding a few extra minutes to the baking time.
  • Adjust spice levels to your preference.
  • Add honey or maple syrup to the BBQ sauce for a sweeter flavor.
  • Crescent roll dough or pizza dough can be used as a substitute for puff pastry.

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