Pulled Pork Pockets (pics) - Printable Version
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Pulled Pork Pockets (pics) - Guest - 01-30-2010 03:36 PM
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!
Re: Pulled Pork Pockets (pics) - PackerBacker - 01-30-2010 05:19 PM
Good look'n eats there John! Keep them coming :wink:
Re: Pulled Pork Pockets (pics) - Guest - 01-30-2010 06:22 PM
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.
Re: Pulled Pork Pockets (pics) - sampson - 01-30-2010 07:04 PM
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?
Re: Pulled Pork Pockets (pics) - Guest - 01-30-2010 07:18 PM
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!
Re: Pulled Pork Pockets (pics) - Guest - 02-02-2010 09:12 PM
I finally had a chance to write a real recipe and post it on the blog, so here it is.
1 can (16.3 oz) Flaky canned biscuits (I used Pillsbury's Grands!Â®)
3 cups Pulled or roasted pork, chopped
1 Egg white
1 tsp Water
Your favorite BBQ seasoning/rub
Preheat your oven to 350Âº.
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.