homemade pulled pork and whiskey BBQ sauce pies is a fantastic use of leftover low n slow pork.
Pork Butt smoked low and slow then pulled and mixed into a rich BBQ sauce made up of sautéed onion, garlic and whiskey - then encased in flaky pastry.
Makes 6-8 pies
600g smoked pulled pork
2 onions, very finely diced
2 cloves garlic, crushed
1/2 c tomato sauce
1/4 c whiskey
1 1/2 tbsp brown sugar
1 tbsp worcestershire sauce
2 tbsp malt Vinegar
Juice of half a lemon
1/2 tsp mustard
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp liquid smoke
Salt and pepper
Add the finely diced onion and garlic in to a deep sided saucepan and sauté over a low heat for 5-8 minutes, or until fragrant and translucent.
Add the tomato sauce, sugar, vinegar, lemon juice, worcestershire, mustard, paprika, onion powder and liquid smoke and stir together well. Cook over a medium-low heat for 8-10 minutes until reduced, thick and glossy.
Gently stir through the smoked pork, being careful not to break it up too much, and simmer on low for an additional 2-5 minutes until your desired pie filling consistency is reached.
Optional: depending on your preference, you may wish to add a very small amount of cornflour to the base to help thicken your filling.
Set your filling aside to cool for 10-15 minutes, and prepare your chosen pie dish or pie maker by lining it with flaky pastry.
Fill your pie dish with a generous scoop of pork filling, add a pastry lid, and cook until golden brown and hot.
We alternate cooking these in pie dishes in the oven at 180 fan bake, or in a pie maker (don’t preheat) for 12-15 minutes.