vSavory BBQ Pie

By Shaylie

Ingredients

• For the barbecue sauce:
• 1 tablespoon canola oil
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1 jalapetio, diced
• 1/4 cup onion, diced
• 1/3 cup ketchup
• 1/3 cup yellow mustard
• 1/3 cup molasses
• 1/3 cup brown sugar,
• 2 tablespoons hot sauce
• For the pork:
• 1 (4 to 41/2 pound) pork butt
• salt and freshly ground pepper

Details

Servings 8

Preparation

Step 1

Make the BBQ sauce: In a sauté pan over medium heat, warm the oil. Add peppers and onions, and sauté until soft.
In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over onion mixture, and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of sauce, and set aside.
Preheat smoker to 225°, over soaked hickory chips. Season the pork butt with salt and pepper, rubbing it in well. Place onto grill, close top of grill, and cook for
1 to 1-1/2 hours. Baste pork with sauce. Close grill top, and cook for another 20 to 30 minutes.
When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl, and mix in reserved BBQ sauce.
Make the pie crust: Preheat oven to 350°. In a bowl, combine flour, salt, sugar and shortening with hands or a pastry blender. Add water, and mix. Divide into
2 balls.
Flour a work surface. Roll dough out in a Vs-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish.
In a small bowl, beat together the egg and 1 tablespoon water.
Add pork to pie dish, and cover the meat with the second rolled piece of dough. Pinch the edges together, and brush top with egg wash. With a knife, make 3 slits in the top crust Bake for 50 to 55 minutes or until golden brown