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!
Slow Cooker Maple Sriracha Pulled Pork Mini Pot Pies
- Two 17-ounce sheets frozen puff pastry dough cut into 4 1/4-inch squares
- Pulled Pork
- 4 cloves of garlic thinly sliced
- 1 medium onion diced
- 1/3 cup pure maple syrup
- 1/3 cup Sriracha hot sauce or to taste
- 1/3 cup hoisin sauce
- 1/4 cup soy sauce low sodium
- 1/4 cup tomato paste
- 1/4 cup apple cider vinegar
- 3 tablespoons fresh orange juice
- 1 tablespoon brown sugar optional
- kosher salt and pepper to taste
- 1 1/2 lbs boneless pork shoulder
- 1/2 cup roasted butternut squash diced
- 1/2 cup apples cored, peeled and diced
- Egg Wash
- 1 large egg beaten with 1 tablespoon water
- Trim pork shoulder of all excess fat. Coat with olive oil and season with kosher salt and pepper. Place pork in the bottom of the slow cooker.
- Heat a small saucepan over medium-high heat.
- Add 1 teaspoon of olive oil and saute garlic and onions for about 3 minutes. Reduce heat to medium-low and add the maple syrup, Sriracha, hoisin, soy sauce, tomato paste, apple cider vinegar, orange juice & brown sugar and cook for about 5 minutes.spoon sauce over all sides over the pork.
- Cover and cook on low for approximately 8 hours (or high for 4 to 5 hours), until fork tender.
- Shred pork with two forks. Continue to let cook for about 30 more minutes to absorb juices. Discard garlic cloves and onion before serving pork.
- Spray muffin tray with nonstick cooking spray.
- Divide puff pastry square into muffin tins. Keep remaining pastry covered and chilled. Spoon about 1/4 cup pork mixture into each biscuit cup. Top with a few pieces of butternut squash & apple chunks. Drizzle with another 1 tablespoon of sauce over filling. Top with another puff pastry square and pinch the sides of the pastry together. Cut two slits at the top of the pies and brush with egg wash. Place entire muffin tray in fridge for at least an hour or overnight.
- Heat the oven to 350°F.
- Bake for 17-20 minutes or until the pastry is golden brown. Let the pot pies cool in the pan on a wire rack for 5 minutes.
Refrigerate any leftover pulled pork and use within 3 to 4 days.
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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