New England Pulled Pork Food

TOURTIèRE: A FRENCH-CANADIAN MEAT PIE RECIPE

Steps:

• Combine flour and salt in a large bowl.
• Cut in butter or lard until mixture is a rough crumbly texture.
• Add ice water one tablespoon at a time and mix just until the dough comes together.
• Shape the dough into a ball, flatten, wrap, and chill in the refrigerator. While pastry is chilling, prepare the filling.
• Peel and cut potatoes into 2-inch chunks, add them to a medium saucepan, and fill with water until it covers the potatoes by 2-inches.
• Bring the saucepan to a boil over high heat and then reduce the heat to medium-high and boil until the potatoes are until tender, about 12 minutes.
• Reserve 1/2-cup of potato water and drain the rest. Mash potatoes and set aside.
• Heat a large skillet over medium heat.
• Add olive oil, onions, and garlic, and sauté until softened, about 3 minutes.
• Add the ground beef and pork and cook until the meat is no longer pink. Drain off excess fat.
• Add the poultry seasoning, cinnamon, cloves, nutmeg, salt, pepper, and reserved potato water. Mix well and simmer for about 10 minutes until the liquid is absorbed.
• Remove the skillet from the heat, stir in mashed potatoes, and set the filling aside to cool slightly.
• Preheat oven to 400°F/205°C
• On a lightly floured surface, divide dough in half and flatten one ball of dough with your hands. Roll dough to about 12-inches in diameter to fit a 9-inch pie pan.
• Place the pastry into the pie plate and add the meat filling. Brush around the outer edge of the pastry with the beaten egg.
• Roll out the top pastry and place on top of the filling. Fold the top crust under the bottom crust and pinch or flute the edges. Brush with egg wash and cut vent holes.
• Bake the pie in a preheated oven for 30 to 35 minutes or until the pastry is golden brown.
• Remove the tourtière from oven and let it cool at least 10 minutes before serving.
• Yield: Makes 1 pie, about 8 servings.

HOW TO MAKE PULLED PORK

Steps:

• Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
• Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

NEW ENGLAND PULLED PORK

Steps:

• 1. Mix all the above ingredients allow to sit in a fridge for one day. Re-bottle in the empty ketchup bottles - you will need one extra! Store in refrigerator for up to 6 months.
• 2. Our dry rub consists of 4 Cups of Brown Sugar 1 Cup Kosher Salt ¾ Cup of Cinnamon 2 Tablespoons of Allspice, Onion Salt and Chili Powder 1 Tablespoon of Cumin Rub this on the pork butts - this will keep well in a tupperware type container.
• 3. The meat is smoked in a wood smoker for about 10 - 12 hours. Removed from the smoker, pulled and served on a bulky roll or in a dish with lots of the homemade BBQ sauce

NORTH CAROLINA PULLED PORK

Steps:

• Preheat slow cooker on Low for 15 minutes.
• Season pork shoulder with salt and pepper; place pork in preheated slow cooker. Mix ketchup, brown sugar, and vinegar in a bowl; pour over pork.
• Cook on Low for 8 hours. Transfer pork to a large platter and slice into 3 to 4 pieces. Shred meat with 2 forks and return to slow cooker. Continue to cook for 1 hour.