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Slow Cooker Maple Sriracha Pulled Pork Mini Pot Pies

Mini puff pastry dough pot pies filled with roasted butternut squash, sweet apple chunks, and tender slow cooker pulled pork infused with the sweet and spicy combo of maple syrup, sriracha and hoisin sauce.
Course Appetizer, Main Course
Cuisine American, Holiday
Keyword fall dinner recipe, holiday appetizer, mini pot pies, pork pot pie
Prep Time 40 minutes
Cook Time 8 hours
Resting Time 1 hour
Total Time 8 hours
Servings 8 pot pies
Calories 149 kcal


  • 2 17-ounce sheets frozen puff pastry dough cut into 4 1/4-inch squares

Pulled Pork:

  • kosher salt and pepper to taste
  • 1-1/2 pounds boneless pork shoulder
  • 4 cloves garlic thinly sliced
  • 1 medium onion diced
  • 1/3 cup pure maple syrup
  • 1/3 cup Sriracha or to taste
  • 1/3 cup hoisin sauce
  • 1/4 cup low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon brown sugar optional
  • 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


  1. 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.
  2. Heat a small saucepan over medium-high heat.
  3. 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.

  4. Cover and cook on low for approximately 8 hours (or high for 4 to 5 hours), until fork tender.
  5. 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.
  6. Spray muffin tray with nonstick cooking spray.
  7. 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 the fridge for at least an hour or overnight.
  8. Heat the oven to 350°F.
  9. 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.

Recipe Notes

Refrigerate any leftover pulled pork and use within 3 to 4 days.

Nutrition Facts
Slow Cooker Maple Sriracha Pulled Pork Mini Pot Pies
Amount Per Serving (1 pot pie)
Calories 149 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 40mg13%
Sodium 809mg34%
Potassium 354mg10%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 16g18%
Protein 8g16%
Vitamin A 1120IU22%
Vitamin C 16.2mg20%
Calcium 38mg4%
Iron 1.1mg6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.