Homemade Southwestern Shredded Pork Pot Pie
Homemade Southwestern Shredded Pork Pot Pie Slow Food Recipe: Shredded Pork/Crockpot (Day or Night Before) - 1 Pork Shoulder Roast - 1 tsp of the following Kosher Salt, Garlic Powder, Onion Powder, Cumin, Chili Powder - 1/2 tsp pepper - Half of a Small Onion in large slices - 2 TBSP Olive or Avocado Oil (for searing) In a small bowl blend spices and S&P together and pat on all side of raw pork. Heat 2 TBPS of oil in a skillet and when hot sear on all sides about 1 to 2 min on each side. After searing meat place in a crockpot and half cover with water and put raw onions in the water. Cover and set on low for 7 to 8 hours or until shredded able. Once it is ready to shredded drain all of the water and save about 1/4 cup of the crockpot water to blend back in if it is to dry. Shredded with forks. You can use immediately or store in fridge until needed up to 2 days, or Freeze until day needed and defrost. Pie Crust - 2 1/2 C All Purpose Flour - 1 ts
