Here's a quick rundown on how to make pulled pork: put a pork shoulder in the slow cooker, top it with an entire bottle of your favorite sauce (barbecue sauce, steak or pork marinade, etc.), cook it on low for 8 hours, remove the bones and shred the meat. It's that easy!
If you've been a reader of my blog for a while, you'll know that I love recipes that you can customize. Everyone's family's preferences are different and it's nice to be able to make a recipe your own that everyone can agree with. That's why I have left the instructions intentionally open as far as the type of sauce or cheese that you can use.
Makes: 4 turn-overs
1 sheet puff pastry, thawed
1 1/2 cups pulled pork
1/2 cup sauce (barbecue, sweet chili, buffalo, etc.)
1 cup shredded cheese (monterey jack, cheddar, pepper jack, etc.)
- On a floured surface, roll out the puff pastry so that it's about 1/8" thick.
- With a sharp knife or a pizza cutter, cut the puff pastry evenly into 4 squares.
- Pile 1/4 of the pork onto one half of the puff pastry, top with 2 tbsp of sauce, then top with 1/4 cup of cheese.
- Brush two adjacent edges of the puff pastry with water.
- Fold over the puff pastry in half corner to corner so that it forms a triangle. Be careful to make sure that all of the ingredients stay inside and you have a tight seal. You don't want anything leaking out.
- Repeat with the remaining puff pastry and fillings.
- Transfer the turn-overs to a baking sheet lined with parchment paper. With a sharp knife, pierce two lines into the puff pastry so that the steam can escape.
- Bake at 400° F for 15 minutes.
- Allow to cool at least 5 minutes. The filling will be hot!
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