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pineapple bbq hand pies
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Crockpot Pineapple BBQ Hand Pies

Ingredients

  • 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

Instructions

  • 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.