My husband’s favorite meat to smoke in his grill dome is a pork shoulder. This is a take on a summertime favorite picnic potluck spread. Since it’s the middle of March I thought I’d bring summertime to us. Although spring will be here before you know it…
Yields 8 servings
Ingredients:
- Pie dough (or use your favorite recipe or store bought)
My favorite dough recipe
1/3 plus 1 TB shortening
1 cup Ap flour
1/2 tsp kosher salt
2 to 3 TB ice cold water
- 1 (16 oz can of your favorite baked beans (we used bushes homestyle))
- 1 cup of corn (frozen or fresh) make sure to thaw if frozen and drain excess liquid
- 3 cups of leftover garlic mashed potatoes
- 2 cups of fully cooker pork tenderloin (shredded)
- 1 TB BBQ Sauce
Directions
1. If you are making the dough from scratch with recipe as above. Place flour and salt in medium bowl. Whisk ingredents together to incorporate.
2. Add shorten and mix with hands until particles resemble pea size granules.
3. Now add water a TB at a time and form a dough ball and place in plastic wrap and store in refrigerator for 30 minutes.
4. After 30 minutes have elapsed take dough out.
5.Roll out to fit standard pie dish.
6. Mix pulled pork with one TB of bqq sauce.
7. Place pork on bottom of the pie dough. Spread evenly to cover the base of the dish.
8. Now top pork with baked beans and spread evenly.
9. Now layer with corn.
10. Trim the dough on the crust to fit pan.
11. Place mashed potatoes in piping bag with large star attachment and pipe away a beautiful design.
12. Place in oven for 1 hour on 350 degrees. You might have to cover crust mid way to prevent burning.
Enjoy!
