Slow Cooked Boston Butt Puff Pastry
Good things come to those that wait. This Slow Cooked Boston Butt Puff Pastry is definitely one you won't mind waiting for.
8 hours
Easy
6
What you’ll need
INGREDIENTS
- 2kg Boston Butt
- 100ml apple juice
- 400g canned tomatoes
- 1 tsp. cayenne pepper
- 1 tsp. ground black pepper
- 1 tsp. salt
- 2 Tbsp. Worcestershire sauce
- 2 onions, diced
- 1 tsp. cornstarch
- 1 tsp. water
- 1 ½ cup barbecue sauce
- 6 puff pastry sheets
- 1 egg, beaten
How to make it
- Place boston butt into slow cooker, followed by apple juice, tomatoes, cayenne pepper, black pepper, salt, Worcestershire sauce and onions. Cover and cook on high for 7 hrs.
- After 7 hrs, use 2 forks and shred the meat. It should pull apart very easily. In a small bowl mix together cornstarch and water. Pour it into the slow cooker and mix it around to thicken the sauce slightly.
- Preheat fan-forced oven to 180OC.
- Remove pulled pork and place into a large mixing bowl. Allow to cool slightly. Pour barbecue sauce into the pulled pork and mix until well combined.
- Spoon a generous amount onto half a puff pastry sheet. Fold the empty half over the top and pinch the edges together with a back of a fork. Repeat this step until all 4 puff pastry sheets and used.
- Brush the pastry with the egg. Bake in oven for 20 mins or until pastry is golden brown.
- Serve and enjoy!
