Save Recipe Print
Braised Pork and Veggie Pockets
Total:
3 hr 25 min
Active:
55 min
Yield:
24 servings
Level:
Intermediate
Total:
3 hr 25 min
Active:
55 min
Yield:
24 servings
Level:
Intermediate

Ingredients

Pork:
Pockets:

Directions

For the pork: Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the salt, chili powder, cumin, mustard, sage, paprika, cinnamon and cracked black pepper. Massage the pork shoulder all over with the dry rub.

Place a large Dutch oven over high heat. Add the oil and heat until shimmering. Put the pork shoulder in the pot and sear on all sides until golden brown, about 4 minutes per side. Set the pork aside.

Reduce the heat to medium and add the red onion and orange to the pot. Cook, stirring, until the orange edges are caramelized, about 6 minutes. Put the pork back in and pour in the sweet tea. The tea should cover about two-thirds of the pork; it should not be fully submerged. Cover the pot with a lid. Oven-braise the pork, turning it over halfway through the cooking time, until fork-tender, about 2 hours.

For the pockets: Meanwhile, assemble the vegetable filling. Squeeze the spinach to remove all of the moisture. Use your fingers to break up the spinach as you sprinkle it into a large mixing bowl. Add the black beans, corn, pepper jack, Cheddar, pickled jalapenos, cilantro, salt, black pepper, scallion and bell pepper. Stir thoroughly to combine.

Remove the pork from the pot and discard the cooking liquid. Using 2 forks, shred the pork into bite-size chunks, making sure to discard any fatty pieces. Add the pork to the vegetable filling and toss to combine.

Line 2 baking sheets with parchment paper. Spread 2 rounds of pie crust dough onto a surface lightly dusted with flour. Place six 1/4-cup mounds of filling onto the first round of pie dough, leaving space in between each mound. Lay the second round of dough directly on top of the mounds. Using a pizza cutter, make slices in the dough to separate each mound and form a triangular pocket.

Working with one triangle at a time, press the tip of a fork along the edges to seal the pocket on all 3 sides. Place the sealed pocket on one of the parchment-lined baking sheets. Continue with the remaining dough and filling. Brush the triangles with the beaten egg to ensure even browning. Bake until golden brown and crispy, 25 to 30 minutes. Serve warm.

Categories:

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Braised Country-Style Pork Ribs

Recipe courtesy of Melissa d'Arabian

Beer Braised BBQ Pork Butt

Recipe courtesy of Dave Lieberman

Pita Pockets with Grilled Veggies

Veggie Burger Pockets

Recipe courtesy of Food Network Kitchen

Veggie Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Veggie-Stack Pita Pockets

Recipe courtesy of Food Network Kitchen

Italian Fish and Veggie Pockets

Recipe courtesy of Giada De Laurentiis

Braised Brisket and Vegetables

Recipe courtesy of Ree Drummond

Moo Shu Pork Pockets

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories