It’s a lazy Sunday and surprise it’s snowing. Shouldn’t spring be right around the corner? I haven’t seen a shred of grass in I don’t know how long.Seeing some pineapples in the grocery store yesterday started me thinking about the summer and BBQ. If there is one thing my whole family loves, it’s BBQ. My husband and I have an ongoing BBQ rivalry. He loves Pierces BBQ from where he grew up in Yorktown, VA. I love Ridgeway BBQ from where I grew up in Bristol, VA. So on this lazy Sunday, I thought a crockpot recipe would be great and since BBQ and pineapple were on my mind, well you can see where this is going. One of my favorite places to eat here in Southington, CT, is the Sixpense Pie Company. They make these amazing little hand pies, or pasties, that are so delicious. Of course my favorite one is the pulled pork, BBQ.
So I thought why not put the BBQ in the refrigerated pie crusts I have and make our own hand pies.
Cut each crust into 4 sections, adding the BBQ to 2 of them.
Use the back of your fork to crimp down the sides of the pie crust.
I like to serve these with a little side of the extra sauce and mango chutney.
Crockpot Pineapple BBQ Hand Pies
- 3 refrigerated pie crusts
- salt and pepper
- 3 pounds boneless pork loin or boneless pork shoulder
- 1 small can diced pineapple or 1/4 cup fresh diced pineapple
- 2 cups pineapple juice
- 2 cloves minced garlic
- 2 teaspoons minced or grated ginger
- 1 cup ketchup
- 1 tablespoons white vinegar
- 3 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- Mango Chutney such as Major Greys - optional
- Tim the fat from your pork and season with salt and pepper.
- Place in slow cooker and pour can of pineapple diced bits on top.
- Cover and cook 8-10 hours on low.
- With an hour left for pork to cook, bring pineapple juice, garlic, ginger, ketchup, vinegar, honey, molasses, and Worcestershire to a boil in a saucepan.
- Let simmer for 15 minutes.
- Pour sauce over pork in slow cooker and let pork finish cooking. You can reserve some for dipping.
- Unroll your pie crust and cut into 4 sections.
- Preheat oven to 425.
- Once pork has finished cooking, shred the pork and chop.
- Place back in juices in the slow cooker.
- Place 3-4 tablespoons of pork on 2 sections of pie crust.
- Take the remaining pie crust and place on top forming a "pie".
- With the back of a fork, crimp down the sides of the crust.
- Place the pies on parchment paper on a cookie sheet and bake for 10 minutes or until pie crust is done.
- Serve with reserved BBQ sauce or mango chutney.