This is another great savory pie variation. Pulled-Pork Hand Pies are a delicious treat to serve at a party. They are also the best solution to use leftover meat.
- 1 tsp cayenne pepper,
- 1⁄2 cup apple cider vinegar,
- 1⁄4 cup lemon juice,
- 1 tsp crushed rosemary,
- 1 tsp whole coriander seeds,
- 1⁄2 tsp whole black peppercorns,
- 1 tsp salt.
- 6 lbs butt pork roast, fat trimmed,
- 1⁄4 cup olive oil,
- 1 can Rotel green peppers.
- 1⁄2 tsp cinnamon,
- 1 tsp cardamom,
- 1 tbsp dry mustard,
- 1⁄4 cup brown sugar,
- 1 tsp ground cumin,
- 1 tbsp smoked paprika.
- Juices and spices from roasting pan,
- Worcestershire sauce, to taste,
- Brown sugar, to taste,
- Dry mustard, to taste.
- Basic Pie Dough for double-crust pie,
- 1 whisked egg, to brush on top crust.
- Make the Marinade: Mix together all marinade ingredients in a bowl. Put roast in a separate large bowl and pour marinade over it. Cover and allow to marinate for 1 hour, occasionally turning over roast. When done, save marinade.
- Make the Dry Rub: Mix together all rub ingredients in a small bowl. Dry the roast and press the dry rub into it. In a cast-iron skillet over medium heat, brown the roast with a little bit of oil. Sear all sides and ends.
- Move to a Dutch oven or any heavy roasting pan with a lid. Add 1 cup of the saved marinade and 1 can Rotel green peppers. Cover and roast at 315 degrees for 3 hours. Roast is ready when it falls apart while pulling at it. Set aside to rest and cool, then pull the whole thing apart with two forks.
- Make the Sauce: Scoop up the juices and spices left in the roasting pan and stir together with Worcestershiresauce, brown sugar, and dry mustard to taste. Pour the mixture over the pork.
- Make the Crusts: Make the Basic Pie Dough. When you roll out the dough, cut it into “hand size” rectangles or circles. Put several spoonfuls of pork in the middle of the dough and cover with top crust (a similar rectangle; or if round, fold dough over to enclose). Gently press fork around the edges to seal. Brush with the whisked egg.
- Bake at 425 degrees until crust browns and looks fully baked. The inside is already cooked, and small pies bake faster, so the baking time will be short. Reduce temperature to 375 degrees if it browns too fast. Cool a little before serving.