BBQ Pulled Pork and Apple Pies
Recently my wife and I purchased one of these pie machines. Since then we have been on a bit of a crusade to make all sorts of flavour combinations. With a pork shoulder in the fridge and a good supply of apples, I was on a mission to add another flavour combination. Kamado style BBQ Pulled pork and apple pies, the idea was born.
When I make a roast pork, almost always I will have some apple sauce to go with it. Now I know I am not alone as these two flavour combinations have been around since the 1700s.
“Arguably the most common meat to pair with applesauce is pork. A cookbook author of 1700s, Hannah Glasse, advocated for serving roast pork with “some good applesauce.”Here are a couple of articles explaining the history of applesauce and its combination with pork.
As an Australian, what could be better than bbq pulled pork with apples in the ever convenient pie? Here is my take on this flavour combination in an Australian classic, the meat pie.
The classic Australian meat pie is a single serving, enclosed in pastry with a filling of meat in gravy, and typically eaten for lunch or as a snack food.
It is traditionally sold over the counter, hot and ready to eat, often with tomato sauce and in a paper bag. Meat pies have traditionally been served in pie shops and pie stalls at events such as football matches, agricultural shows and other places where people congregate.
In fact the meat pie has become Australia’s iconic fast food, in the company of Britain’s fish and chips, America’s hamburger, Mexico’s taco and Italy’s pizza.
My Kamado BBQ Pulled Pork and Apple Pie.
To be 100% clear, this is more of a guide, rather than an exact recipe. I like to experiment and this was definitely an experiment that is worth sharing. If you make something similar I would love to hear about it.
Ingredients
- Pulled pork (I started with a 2kg boneless shoulder)
- Butter (approx 2 Tablespoons)
- 4 Apples cored and roughly diced
- Honey (I used a squirt bottle and would have been around 3 Tablespoons)
- Maple Syrup (Like the honey, approx 3 Tablespoons
- Beer (I had one in my hand and added a splash)
- Water (only a splash)
- BBQ Sauce (around a ½ cup)
Method
- Heat butter in a good, heavy-based non-stick pan. My preference is for a well-seasoned cast-iron saucepan.
- Saute the diced apples in the melted butter
- Once the apples have softened a little add a splash of your favourite beer and continue to saute
- Depending on your preference add honey and maple syrup to your taste preference.
- Continue to check the apples for tenderness, adjust the flavour to your preference. (add more honey/syrup).
- Allow the apples to develop a nice caramelisation and if needed to “loosen” the mix add a little splash of water.
- Once the apples have softened to your liking add the pulled pork, your chosen bbq sauce and continue to combine the mixture.
- Once the mixture has combined well and you are happy with texture and flavour. (adjust the texture and flavour at this point)
- Allow the mixture to cool a little.
- Prepare your pie maker as per the instructions.
- Add your prefered pastry, as per your pie maker’s recommendations
- Cook to your liking, and enjoy while piping hot!
Pulled Pork
If you are looking for my method of cooking the pork shoulder low and slow, check out this post. OR if you are looking for the “BETTER” way to do a pork shoulder check out this post on my “Turbo Butt” version. You will surprise yourself with how good this method works.
