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 tsp Kosher Salt (or what ever you got, I prefer Kosher)

- 1 C cold Unsalted or Salted Butter (cut into small pieces)

- 5 to 8 TBSP ICE WATER

In a large bowl mix flour and salt.  Add in cold butter pieces and use your hands or fork to make into crumbles.  Add 1 TBSP of iced water at a time and blend with fork until in turns to dough. You will need to use your hands to form 2 round balls with an excess flour and pat into a a semi flat disk.  Wrap with placates wrap and put in fridge until ready to make pie that day, or freeze. Pie crust for best results should not be left in fridge for more then 2 days, just put in freezer and put in fridge to defrost day before needing it. 

When ready to use pie crust preheat the oven to 375. Roll out pie crust on a floured surface with rolling pin. Use a little bit more flour to roll them out about 12in circle. Put the first pie crust in the bottom of a 12in buttered or sprayed pie pan. (I used a glass pie dish) Then when filling mix is ready spoon in, pat down. squeeze lime juice on top of meat filling and top with 2nd pie crust. Crimp the edges with your finger or fork. Make 8 slits in to the top of the pie crust 2in long and form a circle in the middle of the pie for the steam to vent out. 

Filling

- Cooked Shredded Pork

- 1/2 tsp Garlic Powder

- 2 c Frozen Corn

- 3 TBSP Butter

- 1/8 tsp Chili Powder

- 1/4 tsp Kosher Salt

- 1 C Herdez Salsa Verde Mild or what ever green Salsa you prefer, however I have only made the recipe with Herdez and it was an excellent flavor match.

- 1/8 c White Corn Meal

- 1/2 Lime (to squeeze juice)

- 1 1/2 to 2 C Shredded Cheddar Cheese

In a small skillet melt 3 TBSP butter and add in frozen corn stir and coat in butter, add 1/8 chili powder and 1/4 tsp salt and mix. Cook until is nice and hot. Set aside

In a large bowl add shredded pork add 1/2 tsp garlic powder & mix, then add salsa mix together again. Mix in 1/8 c corn meal add sauted corn and mix together. Mix in Shredded cheddar cheese until combined spoon into prepared pie crust and squeeze lime juice on top of meat mixture: When ready to use pie crust preheat the oven to 375. Roll out pie crust on a floured surface with rolling pin. Use a little bit more flour to roll them out about 12in circle. Put the first pie crust in the bottom of a 12in buttered or sprayed pie pan. (I used a glass pie dish) Then when filling mix is ready spoon in, pat down. squeeze lime juice on top of meat filling and top with 2nd pie crust. Crimp the edges with your finger or fork. Make 8 slits in to the top of the pie crust 2in long and form a circle in the middle of the pie for the steam to vent out. 

Put uncooked pie onto a cookie sheet and bake in oven for 20 min, remove and cover crust edges with foil, re cut open slits if the baked together and bake another 40 min or until the top pie crust in nice and golden brown.  if pie crust looks gooey keep baking and leave foil on the outer crust so it does not over cook or burn. Once you see and smell that crust is baked remove from oven and let rest for 5 min before serving.  

Enjoy with a Green Salad With my Homemade Cilantro Lime Ranch Dressing

FIN