a slice of BBQ hog heaven

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Ingredients (13)

  • 2 cups sifted all purpose flour
  • 1 tsp. salt (I use kosher)
  • 2/3 cup cold vegetable shortening in cubes
  • 5-7 TBSP. ICE water
  • Filling: 1 1/2 lbs. purchased plain pulled pork OR
  • 1- 3 lb. pork shoulder or butt
  • 3-4 TBSP. BBQ rub (I use Milwaukee Rd, from the Spice House in Evanston, Ill.)
  • 1- 3 lb. pork shoulder or butt
  • 2 Granny Smith apples, peeled, cored. sliced
  • 1/2 medium onion, diced
  • 2 TBSP. butter or oil
  • 1/2 cup sharp cheddar cheese curds - if you can't find them use sharp cheddar slices
  • 2 TBSP. milk
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a slice of BBQ hog heaven

I love baking pies.  I love BBQ.  I love pulled pork.  So I put them all together  YUM.

Though there seems like a lot ingredients you can do it in parts and it is well worth it.


  1. 1Crust: In food processor place sifted flour & salt. Pulse 2 times. Add cold shortening – pulse 8-10 times until it looks like peas (or shaggy). Pour in a bowl add 6 TBSP. ICE water. Gently mix (if it seems dry add the remaining 1 T. water) form into a ball and let it rest for 10-15 min,
  2. 2Pork : Heat oven to 250. Pat the pork dry then rub on the rub. Heat the oil in a dutch oven or cast iron pot. Sear on all sides. Pour in 1/2 cup of the KC MASTERPIECE over the roast (if you have a larger roast use a little more). Seal with foil, cover and bake for 2 1/2- 3 hrs. Remove lid and foil. Let cool slightly. Pull apart (if a bone or large pieces of fat remove and discard). Add the remaining KC MASTERPIECE and the crumbled bacon. Mix well. (This step can be done up to 3 days in advance). Let cool for 15 – 20 min.
  3. 3Apples: Heat the butter in a skillet. Add the onions and sautefor 1 min. Add the apples and a pinch of salt. Let saute for 3-4 minutes keeping al dente. (this step can be done the day before)
  4. 4Heat oven to 425.
    Crust: Roll out 1/2 of the pie dough into a 10" round. Place into your pie plate. Roll out the top before assembling. Pour the apple – onion mixture into the pie pan. Top with the pulled pork mixture – spread evenly. Top with the cheese curds (or slices). Cover with the top crust and crimp edges to seal. Brush with the milk. Cut 4 vents in the top. Bake at 425 for 12 minutes – reduce heat to 350 and bake for 45-50 minutes until golden. Let it rest for 10 min.
  5. 5This can be made the day before and reheated on your grill. It is good hot, room temperature or cold. It is that good. You will probably want to make 2.
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