Pulled Pork Pockets
Guest Chef John “Patio Daddo” Dawson
When I smoke and slow cook a pork shoulder I just about always end up with some leftovers and that means I end up with some vacu-sealed bags of smoky pulled pork in my freezer! Just the other day I was looking at one of those bags when I remembered a post written by Guest Chef John “Patio Daddio” Dawson using left-over pulled pork and store-bought biscuit dough. Oh man – get creative with this idea and I know you are going to enjoy something this weekend that is DEE-LISH-US!
Happy Grilling!
____________________
Pulled Pork Pockets |Guest Cheff John “Patio Daddio” Dawson
Hey CB – Here is easy finger food that would be great for entertaining. ~ JD
What could be simpler than 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?
Don't those look tasty?
There really isn’t a recipe for this cook – just combine the ingredients for the filling and prepare according to the package direction on the biscuits!
Wow! I like it! Looks tastey! We use the biscuit dough the same way but put canned pie fruit filling inside. Makes a tastey easy fun for the kids(to make and eat) desert. Thanks CB!
John – send us your photos sometime. And the credit for thinking of this goes to Patio Daddio – not me!
The Cornish miners call them pastys (short ‘a’, pass-tee) and they stuff them with beef, potatoes and onions. Great stuff.
Great comment – I bet there are many ideas folks can come up with to use left over grilled, smoked or bbq’d food this way.
I make cabbage biscuits, usually after I have made pizzas and have dough left over. I think I’m going to give the store-bought biscuit dough a try, should be mighty fine eatin’ and much easier! Thanks for the tip. Oh yeah, I’m dang sure going to try those pulled pork pockets too!