Prep Time 1 hour
Cooking Time 10 hours
1.8kg boneless pork shoulder
500ml cranberry juice
1 teaspoon salt
400g Cranberry Sauce
150ml tomato sauce
100ml cranberry juice
½ cup dried cranberries
2 Tablespoons brown sugar
2 teaspoons garlic powder
1 teaspoon onion powder
½ teaspoon chilli powder
¼ teaspoon ground chipotle pepper
½ teaspoon liquid smoke
8 sheets puff pastry
1 Cut pork shoulder into large even-sized pieces. Place pork, cranberry juice and salt into a cast iron pot or slow cooker. Cook on a low heat for 8-10 hours until pork is soft and falling apart.
2 In a small saucepan combine cranberry sauce, tomato sauce, cranberry juice, craisins, brown sugar, seasonings and liquid smoke. Stir while heating over a medium heat for 5 minutes or until slightly thickened.
3 Once pork is cooked, take off the heat and when cool enough to handle, shred pork with two forks or hands and return to pan with cooking juices.
4 Stir sauce mixture in to the pork and put aside until fully cooled.
5 Take 12 large ramekins and cut 12 rounds of pastry that are 1 cm larger than the ramekins.
6 Pre heat oven to 220°c. Place cooled pork into 12 ramekins and then cover with cold puff pastry, folding and pressing down the edges. Pierce the top with a fork. Beat the egg and glaze the top of the pies before baking.
7 Bake for about 15-20 minutes or until pastry is golden and puffed. Serve immediately.
The Carousel thanks Ocean Spray for this recipe.