BBQ pulled pork patty

Original post:

http://greedygirlcooks.blogspot.com/2015/02/bbq-pulled-pork-patty-in-rosemary.html

Ingredients

1 thick cut pork shoulder or pork leg bone in (About 4-5 lb)

4 teaspoon liquid smoke

Water

Dry rub

1 Tablespoon sugar

1 tablespoon ground allspice

2 teaspoon salt

½ teaspoon black pepper

1 teaspoon Onion powder

½ teaspoon Garlic powder

¼ teaspoon Cayenne pepper

BBQ sauce

½ cup ketchup

3 tablespoon sugar

2 tablespoon molasses

2 tablespoon honey

½ teaspoon ground allspice

½ teaspoon salt

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

Instructions

For the crust

• Blend together all the wet ingredients in a blender
• Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
• Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
• Cover with a plastic wrap and refrigerate for at least 30 minutes
• Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
• Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
• Store in the refrigerator wrapped in plastic while you make the filling.

For the filling

• Preheat oven to 235 degrees
• Wash and dry the pork, remove the skin and excess fat
• Season with the dry rub ingredients
• Fill two small ramekins with water and 2 teaspoon of liquid smoke
• Place the meat in the center of the pot with the ramekins on either side
• Cover and set to cook for three hours
• After three hours lower the temperature to 225 and cook for another three hours.
• Remove the meat and set aside. Pour the liquid smoke contents along with the other bbq sauce ingredients back in the pot cook until you have a thick sauce
• Take a fork an pull at the pork, it should shred apart easily and the bones should pop right out
• Once all the meat has been shredded sprinkle on a few pinches of salt to season the inside of the pork then toss in the bbq sauce.
• Allow the mixture to completely cool

To assemble patty

• The dough makes eight patties
• Preheat the oven to 350 degrees
• Cut the dough in half and roll into a rectangular shape (about 10” by 22”) (for 4 patties)
• Spoon two to three tablespoons of filling equidistant from each other on one half of the dough
• You can also place a dollop of bbq sauce on each
• Fold over the other half of the dough and gently press down removing any trapped air
• Seal the edges and cut into four
• Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
• Poke a hole on top with a fork for steam to escape while cooking
• Place on a lined baking sheet and bake for 30 to 35 minutes

Greedy Tips:

• I make my pulled pork and the dough a day in advance. So when it comes time to make the patties the filling and dough is thoroughly chilled
• If you want a juicier filling you can add a few dollops of bbq sauce in the filling before you bake it.