Yesterday was a crazy day. My husband and I have decided to try and buy a house because we're tired of our rent in our rinky dink apartment going up every year. So yesterday, right after work, we went to check out a prospective house. We really wanted it to be the 'one' due to the fact that it's on a street called Heatherstone. My name is Heather and Peter's name means rock so what a coincidence!
Unfortunately, it just isn't meant to be so I bought these flowers instead. I was a bit bummed out and they cheered me up immensely. They don't have frames glued to walls, water damage and locks in odd places. The house had potential but I don't have the time of money to make it happen. I'm hoping another home will come up for sale in the same neighborhood. The one we we're really interested in on the same street had a ginormous lien on it. Good luck selling that one is all I have got say about that!
We'll that's what I have been up to lately. I never imagined that buying a home could be so time consuming. Thank goodness I have Peter, his parents and mine to pick for advice! It's definitely not like cooking and baking which come naturally to me.
I had to come up with this recipe because I made too much pulled pork. My husband assured me that their could never be too much meat, especially pulled pork and assured me that it would get eaten. Thank goodness I doubted him and cut that flippin' roast in half or we'd still be eating it!
Part of me wanted to make the pie crust from scratch but since most of me is lazy I nixed that idea. Besides, crescent roll doll is infinitely more superior (unless it involves strawberries and rhubarb).
The only sad thing about this recipe is that I am now out of pulled pork and will have to wait until I make too much again to eat these. Sadness. Good thing there is another pork roast in the freezer. Yay!
Pulled Pork Pies
by Heather Hutchinson @ Dietetic Sinners
For Pulled Pork:
1 lb pork roast
1 can rootbeer
1 12 oz bottle of BBQ sauce ( I prefer Sweet Baby Ray's but you could even make your own)
1 sweet onion, sliced
Combine all ingredients in your slow cooker. Cook on high 3-4 hours or low 5-6 hours or until pork is tender and shreds easily.
For Pies:
2 cups pulled pork from above recipe
2 cooked & diced Yukon Gold potatoes (pierce with fork all over and then microwave 4-5minutes or until slightly soft)
1/4 cup diced sweet onion
1 clove garlic, smashed and finely chopped
1 cup shredded cheddar cheese
1 can Pillsbury Crescent Roll dough
1 tbs butter, melted
1tsp SazónGoya Con Azafran seasoning
Saute pulled pork, potatoes, onion, and garlic in medium non stick pan. Cook until onion is tender and the pork and potatoes have browned.
Assemble pies by first unwrapping crescent rolls. Do not separate into triangles but into squares by pressing dotted lines together. You should now have 4 crescent squares. Assemble squares unto sheet pan spared with cooking spray.
Place 1/3 to 3/4 cup pork mixture onto one side of each square. Top pork with a couple tablespoons of the shredded cheese. Fold dough over pork mixture and use a fork to press/crimp edges together. Using a small paring knife to cut holes to vent.
Melt butter in small bowl and stirin Sazón seasoning. Brush mixture onto pies.
Bake pies in preheated 350°F degree oven for 12-15 minutes.
