Thursday, June 14, 2012
barbecued pork potpie
I call this a barbecued pork potpie. My husband calls it a deconstructed pulled pork sandwich. Whatever you call it, it's really good.
You start with a rainbow of colors - red bell pepper, yellow bell pepper, orange bell pepper, green Anaheim pepper, and an onion.
Chop these up and saute them with a bit of minced garlic until they are tender. Then, add cumin, coriander, and cider vinegar, and cook for 2 minutes.
While that's cooking, open up a can of chicken broth, and set aside 1/2 cup to use later.
Add the remaining broth, brown sugar, unsweetened baking chocolate (yes, you read that right!), Worcestershire sauce, and chili sauce (see below) to the veggies. Bring all of that to a boil and then reduce heat and simmer for 10-15 minutes.
Side note...I just love chili sauce!
While that is simmering, combine the 1/2 cup of chicken broth that you set aside with some cornstarch. Add it to the vegetable mixture and cook until slightly thickened. If you taste it, it should taste barbecuey (yes, I know that's not a real word).
Chop up some cooked pork tenderloin and stir it into the vegetable mixture.
Put the pork and veggies in a greased baking dish, and then top with your breading. I used reduced-fat crescents to make a lattice crust. I also think topping it off with a thin layer of cornbread would be absolutely delicious.
Bake it for 10-15 minutes or until your breading is browned and the pork mixture is bubbly!
Barbecued Pork Potpie
Adapted from Taste of Home Light and Tasty 2002
1 onion, chopped
3 bell peppers (each a different color), chopped
1 Anaheim pepper, seeded and chopped
2 garlic cloves, minced
1 T. canola oil
1 t. cumin
1 t. coriander
1/4 cup cider vinegar
1 can (14 1/2 oz.) reduced-sodium chicken broth, divided
12 oz. chili sauce
3 T. brown sugar
1 oz. square unsweetened chocolate, grated
1 T. Worcestershire sauce
2 T. cornstarch
6 cups cubed cooked pork loin roast (2 pounds)
1 tube refrigerated reduced-fat crescents
In a large nonstick skillet, saute the onion, peppers, and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
Set aside 1/2 cup broth. Add chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13"x9"x2" baking dish coated with nonstick cooking spray.
Roll out crescents, stretch, twist, and place over filling in a lattice design. Bake, uncovered, at 375 degrees for 10-15 minutes or until golden brown. Serves 8.