BBQ Pulled Pork & Vegetable Pie

Prep time: 15min
Total time: 165min
Serves: 6
1 lb
trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes
500 g
1
onion, diced
⅔ cup
Sensations by Compliments Spirited Mickie Sweet & Tangy
Bourbon BBQ Sauce, divided
150 mL
½ cup
canned diced tomatoes
125 mL
¼ cup
beef broth
60 mL
1
bunch Swiss chard, trimmed and coarsely chopped
1
red pepper, seeded and finely diced
½ cup
corn kernels
125 mL
1 pkg
refrigerated rolled pie crust
1
egg
2
square foil pans (8 X 8-in/ 20 x 20-cm)
1
foil pie plate (9-in./ 23-cm diameter)
Per serving (⅙ of the recipe):
calories
330
fat
15 g
saturated fat
6 g
carbs
30 g
sugar
12 g
protein
20 g
cholestrol
55 mg
fibre
3 g
sodium
460 mg

Directions

  1. Double-up the square foil pans (that is, insert one inside the other). Add in the pork, onion, ½ cup (125 mL) BBQ sauce, tomatoes and beef broth. Stir well. Cover doubled pans tightly with foil.

  2. Place on upper rack of grill preheated to medium-high. Cook 10 min.; reduce heat to low. Maintain temperature at 325°F (160°C); cook 2 hr. or until meat is very tender.

  3. Wearing oven mitts, carefully open foil. Spoon pork and sauce into large bowl. Using 2 forks, shred pork. Stir in Swiss chard, red pepper, corn and remaining BBQ sauce; spread in foil pie plate. Cover with rolled pie crust. Use tines of fork to crimp edges of crust and adhere it to plate edge. Make 3 small slashes in centre of crust. Whisk egg with 1 tbsp (15 mL) water; brush over crust.

  4. Place on upper rack of barbecue on medium-high heat. Cook with lid closed. Adjust flame as needed to maintain temperature of 425 °F (220 °C). Cook 25 to 30 min., or until filling is bubbling and pastry is golden brown.