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Guest

Let's continue with the leftover pulled pork theme. Here are some pulled pork
pockets that I whipped up for lunch.

It's just canned flaky biscuit dough rolled out to six-inch rounds, filled with
pork then brushed with an egg wash and sprinkled with a little chili powder.
Bake at 350* for 20 minutes. I served them with BBQ sauce for dipping.

They're simple, but very tasty!

[Image: PulledPorkPockets_1_1.jpg]

[Image: PulledPorkPockets_1_2.jpg]

John
Good look'n eats there John! Keep them coming :wink:

Dave

Guest

Thanks, Dave. I hadn't thought of it, but they would make a pretty nice Super Bowl finger food. They are just a little hand-friendly pulled pork sammy.

John
Man, another great looking idea. As for the name, does that imply that I could carry a couple around in my pocket just in case the munchies overcome me?

Guest

sampson Wrote:Man, another great looking idea. As for the name, does that imply that I could carry a couple around in my pocket just in case the munchies overcome me?
Duh! Big Grin

John

Guest

I finally had a chance to write a real recipe and post it on the blog, so here it is.

[Image: PulledPorkPockets_1_1.jpg]

Ingredients
1 can (16.3 oz) Flaky canned biscuits (I used Pillsbury's Grands!®)
3 cups Pulled or roasted pork, chopped
1 Egg white
1 tsp Water
Your favorite BBQ seasoning/rub
Chili powder

Method
Preheat your oven to 350º.

Wisk the egg white and water together in a small bowl and set aside.

On a floured work surface, roll each biscuit into a six-inch round.

Place about 1/3 cup of the pork on one half of each round and sprinkle it with a dash of the seasoning.

Fold the exposed half of each round over the filling and pinch and roll to seal the edge.

Arrange the pockets on a sheet pan leaving about an inch between each.

Cut a one-inch slash in the top of each pocket.

Brush the top and seams of each pocket with the egg wash and sprinkle with a little chili powder.

Bake until golden brown (about 20 minutes)

Serve with barbecue sauce for dipping.

Enjoy!

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John
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