Take-out Tuesday, Bbq Pork & Pineapple Pastry Puffs

the Painted Apron

5 years ago

We have pulled pork frequently at my house, and it’s especially great for a crowd

HHjr puts a BBQ rub on a pork butt and then cooks it low and slow all day until it’s so tender he can “pull” it into shreds easily with 2 forks. You can get the printable recipe for pulled pork here and the recipe for his favorite BBQ sauce is included in the puff recipe below or use any kind of BBQ sauce you like

A pork butt is an easy peasy dinner, everyone loves it and we always cook a big one so there are plenty of leftovers

Add a drizzle of BBQ sauce and pile it on a bun, on a plate, in a tortilla, on a salad…

Or a piece of puff pastry!

I made these puff pastries for lunch one day with the leftovers from dinner 2 days before

Fresh pineapple and a pile of pulled pork go on top of thawed puff pastry squares

Wrap up by sealing two opposite corners together

Place puffs on a parchment lined baking sheet and bake for 15-20 minutes

Serve with additional BBQ sauce for drizzling if desired

The hidden pineapple adds a sweet surprise to every bite

This recipe was adapted from Plain Chicken

BBQ Pork & Pineapple Pastry Puffs

Ingredients

BBQ Pork & Pineapple Pastry Puffs

1 sheet puff pastry thawed
3 cups pulled chopped or shredded cooked pork
Fresh pineapple cut into small pieces, about 2 cups
BBQ sauce recipe below, or any kind you like

Easy Breezy BBQ Sauce

2 cups white vinegar
1 1/2 cups Heinz ketchup [substituting another brand will change the taste]
1 1/2 cups packed dark brown sugar
2 T chili powder
1 1/2 tsp ground black pepper
1 T kosher salt
cayenne pepper optional if you want more heat

Instructions

Pastries

Unfold pastry and cut into 12 squares.
Place 2-3 pineapple pieces in the middle of each square. Top with about 1/4 cup of pork mounding it on.
Pull up opposite edges of pastry square over the middle, using your fingers to keep pork in place, and pinch dough edges together to seal.
Place on a parchment lined baking sheet. Bake at 400 degrees for 15-18 minutes until dough is cooked and golden. Serve with extra BBQ sauce for drizzling or dipping.

BBQ Sauce

Mix all ingredients in a non-reactive saucepan and bring to a boil over medium high heat.
Lower the heat and simmer for 15-20 minutes or until the sauce coats the back of a spoon. It won’t be overly thick.
It can be used right away or stored in a jar in the refrigerator for 2 months

Great for appetizers and football parties too!