Name: Pulled Pork Pastry: A Delicious and Easy Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 425 min
Yield: 18-24 pastries
Ingredients: 3-4 lb boneless pork shoulder (Boston butt); 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 cup chicken broth; 1 cup apple cider vinegar; 1/2 cup ketchup; 1/4 cup Worcestershire sauce; 2 tablespoons brown sugar; 1 tablespoon smoked paprika; 1 tablespoon chili powder; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper (optional, for heat); Salt and pepper to taste; 2 sheets (14.1 oz each) frozen puff pastry, thawed; 1 large egg, beaten (for egg wash); 2 tablespoons milk or cream (for egg wash); Sesame seeds or everything bagel seasoning (optional, for topping); Shredded cheddar cheese; Pickled jalapeños, chopped; Coleslaw; Your favorite BBQ sauce (for serving)

Pulled Pork Pastry: Prepare to be amazed! Imagine sinking your teeth into a flaky, golden-brown pastry, only to discover a treasure trove of tender, smoky, and utterly irresistible pulled pork nestled inside. This isn't just a snack; it's an experience, a delightful fusion of comfort food and culinary creativity that will leave you craving more.

While the exact origins of combining pulled pork with pastry are somewhat shrouded in mystery, the concept draws inspiration from various cultures. Think of the savory pies of England, the empanadas of Latin America, or even the humble meat pie found in countless cuisines around the world. The beauty of this dish lies in its adaptability – a celebration of slow-cooked, flavorful pork embraced by the comforting embrace of perfectly baked dough.

People adore Pulled Pork Pastry for its incredible versatility and satisfying combination of textures and flavors. The sweetness of the pork, often enhanced with a tangy barbecue sauce, contrasts beautifully with the buttery, flaky pastry. It's a handheld delight, perfect for a quick lunch, a party appetizer, or even a comforting dinner. Plus, it's a fantastic way to use up leftover pulled pork, transforming it into something truly special. So, let's get started and create this crowd-pleasing masterpiece!

Ingredients:

For the Pulled Pork:

3-4 lb boneless pork shoulder (Boston butt)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 cup chicken broth
1 cup apple cider vinegar
1/2 cup ketchup
1/4 cup Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste

For the Pastry:

2 sheets (14.1 oz each) frozen puff pastry, thawed
1 large egg, beaten (for egg wash)
2 tablespoons milk or cream (for egg wash)
Sesame seeds or everything bagel seasoning (optional, for topping)

Optional Add-ins:

Shredded cheddar cheese
Pickled jalapeños, chopped
Coleslaw
Your favorite BBQ sauce (for serving)

Preparing the Pulled Pork:

Sear the Pork Shoulder: Pat the pork shoulder dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step is crucial for developing flavor, so don't skip it! Remove the pork from the pot and set aside.
Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Combine the Sauce Ingredients: In a medium bowl, whisk together the chicken broth, apple cider vinegar, ketchup, Worcestershire sauce, brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, and cayenne pepper (if using).
Braise the Pork: Pour the sauce mixture into the pot, scraping up any browned bits from the bottom. Return the pork shoulder to the pot. The liquid should come about halfway up the side of the pork. If needed, add a little more chicken broth.
Slow Cook the Pork: Bring the liquid to a simmer, then cover the pot and reduce the heat to low. Cook for 6-8 hours, or until the pork is very tender and easily shreds with a fork. Alternatively, you can cook the pork in a slow cooker on low for 8-10 hours or on high for 4-6 hours. The key is low and slow!
Shred the Pork: Once the pork is cooked, remove it from the pot and let it cool slightly. Use two forks to shred the pork into bite-sized pieces. Discard any excess fat.
Simmer the Sauce: While the pork is cooling, skim off any excess fat from the braising liquid in the pot. Bring the liquid to a simmer over medium heat and cook until it has reduced and thickened slightly, about 15-20 minutes. This will concentrate the flavors and create a delicious BBQ sauce.
Combine Pork and Sauce: Return the shredded pork to the pot with the reduced sauce. Toss to coat the pork evenly. Taste and adjust seasonings as needed. You might want to add a little more brown sugar for sweetness, or a dash of hot sauce for extra heat.

Assembling the Pulled Pork Pastries:

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 a breeze.
Prepare the Puff Pastry: Lightly flour a clean work surface. Gently 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.
Cut the Pastry: Using a sharp knife or pizza cutter, cut the puff pastry into squares or rectangles. The size of the pastries is up to you! I usually aim for about 4-inch squares. You should get about 9-12 squares from each sheet of pastry.
Add Fillings (Optional): If you're adding cheese or jalapeños, now's the time! Sprinkle a small amount of shredded cheddar cheese and/or chopped pickled jalapeños onto the center of each pastry square. Don't overfill, or the pastries will be difficult to seal.
Fill the Pastries: Spoon a generous amount of pulled pork onto the center of each pastry square, on top of the cheese and jalapeños (if using). Again, be careful not to overfill.
Seal the Pastries: Fold the pastry over to form a triangle or rectangle. 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. This is important to prevent the filling from leaking out during baking.
Prepare the Egg Wash: In a small bowl, whisk together the beaten egg and milk or cream. This will give the pastries a beautiful golden-brown color.
Brush with Egg Wash: Brush the tops of the pastries with the egg wash. Be sure to get all the nooks and crannies!
Add Toppings (Optional): Sprinkle the pastries with sesame seeds or everything bagel seasoning, if desired. This adds a nice visual appeal and extra flavor.
Arrange on Baking Sheet: Place the pastries on the prepared baking sheet, leaving a little space between each one.

Baking the Pulled Pork Pastries:

Bake the Pastries: Bake for 15-20 minutes, or until the pastries are golden brown and puffed up. Keep a close eye on them, as baking times may vary depending on your oven.
Cool Slightly: Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving Suggestions:

Serve Warm: These pulled pork pastries are best served warm. The flaky pastry and savory filling are a match made in heaven!
Serve with BBQ Sauce: Offer a side of your favorite BBQ sauce for dipping.
Add Coleslaw: A scoop of coleslaw on top of the pastry adds a refreshing crunch and complements the richness of the pulled pork.
Make it a Meal: Serve the pastries with a side salad or roasted vegetables for a complete meal.
Enjoy!: These pulled pork pastries are perfect for parties, game day gatherings, or a quick and easy weeknight dinner. Enjoy!

Conclusion:

And there you have it! This Pulled Pork Pastry recipe is truly a must-try, and I'm confident it will become a new favorite in your household. Why? Because it's the perfect marriage of savory, smoky, and flaky goodness, all wrapped up in one satisfying bite. It's incredibly versatile, surprisingly easy to make, and guaranteed to impress your family and friends. Forget boring appetizers or predictable potluck dishes; this pastry is a showstopper! Think of it: tender, juicy pulled pork, infused with all those incredible smoky flavors, nestled inside a golden-brown, buttery crust. The contrast in textures and tastes is simply divine. It's the kind of dish that makes people say, "Wow, what is this?" and then immediately ask for the recipe. And the best part? You can proudly say you made it yourself! But the deliciousness doesn't stop there. This recipe is also incredibly adaptable. Feel free to experiment with different variations to suit your own tastes. For a spicier kick, add a pinch of cayenne pepper to the pulled pork mixture or drizzle a little hot sauce over the finished pastries. If you prefer a sweeter flavor profile, try adding a touch of brown sugar or honey to the pork. You could even incorporate some chopped pineapple or mango for a tropical twist. Serving suggestions are endless! These Pulled Pork Pastries are fantastic as appetizers for parties, game day gatherings, or even just a casual get-together with friends. They also make a satisfying lunch or light dinner when served with a side salad or some coleslaw. For a more substantial meal, try pairing them with roasted vegetables or a hearty soup. Consider these variations: * Mini Pastries: Cut the puff pastry into smaller squares for bite-sized appetizers. * Different Cheeses: Add a sprinkle of shredded cheddar, Monterey Jack, or pepper jack cheese to the filling for extra flavor and creaminess. * Vegetable Additions: Incorporate some finely diced bell peppers, onions, or jalapeños into the pulled pork mixture for added texture and flavor. * Sauce Swaps: Experiment with different barbecue sauces to find your perfect flavor combination. Try a tangy vinegar-based sauce, a sweet and smoky sauce, or a spicy chipotle sauce. I'm so excited for you to try this recipe and experience the magic of Pulled Pork Pastry for yourself. I truly believe it's a winner, and I can't wait to hear what you think. So, go ahead, gather your ingredients, preheat your oven, and get ready to create something truly special. Don't be afraid to get creative and put your own spin on the recipe. After all, cooking is all about experimentation and having fun! Once you've made your own batch of these delicious pastries, I would absolutely love to hear about your experience. Did you make any modifications? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy baking (or should I say, pastry-making)! Let me know how your Pulled Pork Pastry turns out!