Barbecued Pork Hand Pies

Barbecued Pork Hand Pies
Staff Writer
Hollis Wilder

Biscuits are filled with slow-cooked pork shoulder with barbecue sauce and apples for a robust take on this summer classic. As always, semi-homemade substitutions make this a quick and easy meal.

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24
Servings
256
Calories Per Serving
Deliver Ingredients

Ingredients

For the slow-cooked pork

  • quarts beef broth
  • 3/4  Cups  red-wine vinegar
  • 1  Tablespoon  smoked paprika
  • 1  Teaspoon  cayenne
  • 1 1/2  Tablespoon  cumin
  • 3  Tablespoons  chipotle Tabasco sauce
  • large cloves garlic, minced
  • 1  Tablespoon  ground ginger
  • 1  Cup  tomato paste
  • 1/4  Cup  molasses
  • 4-4 1/2  Pounds  pork shoulder

For the barbecue dipping sauce

  • 2  Tablespoons  canola oil
  • 1  Tablespoon  unsalted butter
  • 1  Cup  chopped onion
  • large cloves garlic, minced
  • One  28-ounce can tomatoes, in juice
  • 1  Cup  ketchup
  • 1/2  Cup  lemon juice
  • 1/2  Cup  apple cider vinegar
  • 3  Tablespoons  molasses
  • 1  Tablespoon  soy sauce
  • 2  Tablespoons  Worcestershire sauce
  • whole cloves
  • 1  Teaspoon  cinnamon
  • dried chiles
  • 2  Teaspoons  dry mustard
  • 2  Teaspoons  ground ginger
  • 2  Teaspoons  smoked paprika

For the molasses apples

  • 1  Cup  apple juice or cider
  • 1/3  Cup  molasses
  • 1  Tablespoon  brandy
  • 1/2  Teaspoon  cinnamon
  • 1/8  Teaspoon  ground cloves
  • 1/8  Teaspoon  freshly grated nutmeg
  • large Granny Smith apples, peeled, cored, and cut into 1/4-inch dice

For the assembly

  • Nonstick cooking spray, for the pan
  • Two  14-ounce cans buttermilk biscuit dough
  • 2  Tablespoons  cinnamon
  • 2  Tablespoons  sugar

Directions

For the slow-cooked pork

Preheat the oven to 325 degrees. 

In a large roasting pan with a lid, whisk together the broth, vinegar, smoked paprika, cayenne, cumin, Tabasco, garlic, ginger, tomato paste, and molasses. Add the pork shoulder and cover the pan. Bake until the meat falls apart, about 5 hours. While the meat is roasting, prepare the dipping sauce and molasses apples.

When the meat is done, transfer it to a rimmed baking sheet to cool for easy handling, about 1 hour. If the braising liquid has not thickened, place the roasting pan on 2 burners and reduce the liquid over high heat until it reaches a thick consistency, about 40 minutes. At this point, add additional molasses, salt, pepper, or spices, if you like your barbecue sauce spicy.

Shred the meat, making sure to discard any bones and fat. Mix the meat with 3 cups of the reduced sauce.

For the barbecue dipping sauce

In a medium saucepan, heat the oil and butter over medium heat. Add the onion and garlic and cook, stirring constantly, until caramelized, 18-20 minutes, reducing the heat if they begin to burn. Add the tomatoes, ketchup, lemon juice, vinegar, molasses, soy sauce, Worcestershire, cloves, cinnamon, chiles, mustard, ginger, and paprika. Reduce the heat to low; cover and cook, stirring occasionally, for about 2 hours. Let cool, about 1 hour, then pour the sauce into a blender and purée.

For the molasses apples

In a large pan, combine the juice, molasses, brandy, cinnamon, cloves, and nutmeg with 1 cup water; bring to a boil over high heat and boil for 5 minutes. Add the apples and return to a boil for 3 minutes. Reduce the heat and simmer, stirring, until the apples are tender but still chunky and the mixture has thickened, about 25 minutes. Set aside.

For the assembly

Preheat the oven to 350 degrees. Spray two 12-well classic cupcake pans with nonstick cooking spray.

Slice each uncooked biscuit round in 1/2, for a total of 48 rounds. Place 1 piece of dough in the bottom of each well. Fill each well with the pork mixture and 1 heaping tablespoon of the molasses apples. Top with the other biscuit 1/2. Sprinkle the tops with the cinnamon and sugar. Reserve any remaining apple mixture for serving. Bake until golden brown, 35-40 minutes, rotating the pans between oven racks halfway through baking.

To unpan, loosen the sides of each hand pie with a table knife, then insert the tines of a fork between the pan and each pie to lift it out. Serve with the barbecue dipping sauce and molasses apples.

Store the leftover hand pies in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350 degrees. Store the barbecue dipping sauce and leftover molasses apples in separate airtight containers in the refrigerator.

Nutritional Facts

Total Fat
6g
9%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
9mg
3%
Carbohydrate, by difference
44g
34%
Protein
7g
15%
Vitamin A, RAE
9µg
1%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
38mg
4%
Choline, total
1mg
0%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
1mg
7%
Phosphorus, P
37mg
5%
Selenium, Se
2µg
4%
Sodium, Na
992mg
66%
Water
72g
3%
Zinc, Zn
1mg
13%

Barbecue Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

Barbecue Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.