Mini puff pastry dough pot pies filled with roasted butternut squash, sweet apple chunks and and tender slow cooker pulled pork infused with the sweet and spicy combo of maple syrup, sriracha and hoisin sauce.
David and his wife Laura are expecting their first bundle of joy in just a few weeks — a sweet baby boy and a few of us bloggers have gathered together to throw him a party! Having two small kiddos myself, I couldn’t be more excited to be a part of this.
For those of you that know David, he loves grilling and Southern food so we each brought along something to share that fits this theme.
Because like any parent with little ones will soon realize — a meal that you can just throw together and forget about until it’s ready to eat is a winning battle to be celebrated!
This pulled pork cooks up nice and tender after eight hours of simmering away in the crock-pot with some garlic, onions, maple syrup, Sriracha, soy sauce and hoisin sauce.
To keep things on the easier side, we used a package of thawed frozen puff pastry and baked them up in a muffin tray.
These mini pot pies have a Southern Asian fusion vibe going on plus they’re cute and manly at the same time making them totally appropriate for a dude shower.
Congratulations David and Laura! Welcome to the world of parenthood, we are so happy and excited for you!
Don’t forget to check out the other fabulous recipes for David’s baby shower!
Something Amazing by Real Food By Dad
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