Pulled pork pie is a hearty, handheld meal that combines tender, smoky pulled pork with a flaky, buttery crust. It’s a Southern-inspired twist on the classic pot pie, perfect for using up leftover barbecue or making a show-stopping main dish. The rich, savory filling is balanced by the crisp pastry, making it a crowd-pleaser for game day, picnics, or a cozy family dinner.
Ingredients
- 3 lb (1.4 kg) boneless pork shoulder (also called Boston butt), cut into 3-4 large chunks
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 g) smoked paprika
- 2 tsp (10 g) garlic powder
- 2 tsp (10 g) onion powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1 cup (240 ml) chicken broth
- 1/2 cup (120 ml) barbecue sauce, plus more for serving
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 g) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 2 (14.1 oz / 400 g each) packages refrigerated pie crusts (or homemade pastry for a double-crust pie)
- 1 large egg, beaten with 1 tbsp (15 ml) water, for egg wash
Instructions
- Preheat and season: Preheat your oven to 325°F (163°C). Pat the pork chunks dry with paper towels. In a small bowl, mix the paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the spice mixture all over the pork.
- Sear the pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork chunks in a single layer (work in batches if needed) and sear until browned on all sides, about 3-4 minutes per side. This step builds flavor.
- Add liquid and braise: Pour the chicken broth, barbecue sauce, apple cider vinegar, brown sugar, and Worcestershire sauce into the pot with the pork. Stir to combine, scraping up any browned bits from the bottom. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid.
- Cook until tender: Transfer the pot to the oven and cook for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. Check once or twice during cooking; if the liquid has reduced too much, add a splash of water or broth.
- Shred the pork: Remove the pot from the oven and transfer the pork to a large cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the pot with the cooking liquid and stir to coat. Let the mixture cool slightly while you prepare the crust.
- Preheat for baking: Increase the oven temperature to 400°F (204°C).
- Line the pie dish: Roll out one pie crust and fit it into a 9-inch (23 cm) pie dish, pressing it gently into the bottom and sides. Trim the edges, leaving a 1-inch (2.5 cm) overhang.
- Fill the pie: Spoon the pulled pork mixture into the crust, spreading it evenly. If you have a lot of liquid, use a slotted spoon to avoid a soggy bottom, but keep some sauce for flavor.
- Top with crust: Roll out the second pie crust and place it over the filling. Fold the overhang under itself and crimp the edges to seal. Cut 4-5 slits in the top crust to allow steam to escape.
- Egg wash and bake: Brush the top crust with the egg wash. Place the pie on a baking sheet to catch any drips. Bake for 25-30 minutes, until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them with foil.
- Rest and serve: Let the pie rest for 10 minutes before slicing. Serve warm, with extra barbecue sauce on the side.
Tips
- Use leftover pulled pork: This recipe is perfect for using up 3-4 cups of leftover pulled pork. Skip the braising steps (1-5) and simply mix the shredded pork with 1/2 cup of barbecue sauce and 1/4 cup of chicken broth before filling the crust.
- Don’t overfill: Too much liquid will make the crust soggy. Use a slotted spoon to transfer the pork, and reserve extra sauce for serving.
- Chill the filling: If you have time, refrigerate the shredded pork mixture for 30 minutes before assembling the pie. A cooler filling helps keep the crust flaky.
- Make it ahead: Assemble the pie (without the egg wash) up to 24 hours in advance, cover with plastic wrap, and refrigerate. Add the egg wash just before baking.
Serving Suggestions
Serve slices of pulled pork pie with a simple green salad, coleslaw, or pickled vegetables to cut through the richness. It also pairs well with baked beans, cornbread, or a side of mac and cheese. For a casual meal, cut the pie into wedges and serve with extra barbecue sauce and hot sauce.
Variations
- Spicy: Add 1-2 minced jalapeños or a teaspoon of cayenne pepper to the spice rub for extra heat.
- Cheesy: Sprinkle 1 cup (120 g) of shredded cheddar or pepper jack cheese over the pork before adding the top crust.
- Smoky: Use smoked paprika and add 1 teaspoon of liquid smoke to the braising liquid for a deeper barbecue flavor.
- Veggie add-ins: Sauté 1 cup of diced onion and 1 cup of sliced mushrooms and mix into the pork before filling.
Storage and Reheating
Store leftover pulled pork pie in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (177°C) oven for 10-15 minutes, until heated through. You can also microwave individual slices for 1-2 minutes, though the crust will be softer. The pie can be frozen for up to 3 months; wrap it tightly in plastic wrap and foil, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different cut of pork? Yes, pork butt or shoulder is ideal because of its fat content, which keeps the meat moist during long cooking. You can also use pork loin, but it will be leaner and may dry out; reduce cooking time to about 2 hours.
Can I make this in a slow cooker? Absolutely. Follow steps 1-2, then transfer the seared pork and all liquid ingredients to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, until tender. Then proceed with shredding and assembling the pie.
Why is my bottom crust soggy? Sogginess usually comes from too much liquid in the filling. Use a slotted spoon to transfer the pork, and consider pre-baking the bottom crust for 5-7 minutes at 400°F (204°C) before filling.
Can I use store-bought pulled pork? Yes, but make sure it’s not too saucy. If it’s heavily coated, drain off excess sauce before mixing with the broth and barbecue sauce.
How do I know when the pork is done? The pork is done when it reaches an internal temperature of 205°F (96°C) and shreds easily with a fork. This is above the USDA FSIS safe minimum of 145°F (63°C) for whole cuts, but the higher temperature breaks down collagen for that tender, pull-apart texture.
Can I make this gluten-free? Use a gluten-free pie crust and ensure your barbecue sauce and Worcestershire sauce are gluten-free. The rest of the ingredients are naturally gluten-free.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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