This pulled pork pie recipe uses Dijon mustard and white wine. Topped with crispy puff pastry, create this delicious dinner to feed a crowd.
Remove and discard the string from the pork. Trim and discard excess rind and fat. Season well.
Heat oil in a large saucepan over medium heat. Add pork, in batches, and cook, turning occasionally, for 5 mins or until brown all over. Transfer to the bowl of a slow cooker. Repeat with remaining pork. Add the carrots, shallots, garlic and mushrooms. Cook, stirring occasionally, for 10 mins or until starting to colour. Add mustard and the wine and bring to a simmer. Cook for 10 mins or until liquid is almost evaporated. Add the chicken stock and thyme leaves and stir to combine. Pour mixture into the bowl of a slow cooker. Cover and cook for 4 hours on high (or 8 hours on low) or until the pork is very tender.
Transfer pork to a large plate. Use two forks to coarsely tear into pieces. Transfer to a 6-cup (1.5L) baking or pie dish.
Strain vegetable mixture through a colander into a large saucepan over medium heat. Add vegetables to pulled pork in the baking dish. Place liquid over a medium heat and bring to a simmer. Cook, stirring occasionally, for 25-30 mins or until reduced to 2 cups (500ml).
Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 min or until butter turns a golden brown colour. Remove from heat. Gradually whisk in reduced braising liquid. Return to heat and cook, stirring constantly, for 2-3 mins or until mixture boils and thickens. Season well. Add to the pork mixture and stir to combine.
Preheat oven to 220ºC. Arrange pastry pieces over filling in dish, overlapping slightly. Press edges of pastry to the dish to seal. Brush lightly with egg and sprinkle with poppy seeds, salt and pepper.
Bake for 20-25 mins or until pastry puffs and is golden brown (cover pastry edges with foil if they start to brown too much). Serve pulled pork pie with salad leaves. Sprinkle with extra thyme.
COOK. STORE. SAVE.
Use it up: Save the pork rind and follow our easy recipe to make roast pork crackling.
We used a 24cm round (base measurement) pie dish. Top measured 28cm.
Use salt-reduced stock if preferred.
This French-style pulled pork pie recipe uses Dijon mustard and white wine to create a succulent and delicious evening meal – topped with pastry, it’s perfect for cold winter evenings, but can be enjoyed all year round. It looks impressive, too!
The variety of pork cuts to choose from have different textures and levels of tenderness. This pulled pork pie recipe uses a boneless pork shoulder roast, which is a tougher cut that benefits from slow cooking methods (our recipe will have it super tender and falling off the bone). Other cuts, such as tenderloin, are best used for faster dishes.
Frozen pastry is the smart cook’s secret weapon. It doesn’t take up much space in the freezer and can be kept for months. It’s always a good idea to have some puff pastry sheets stored in the freezer ready to use when needed, such as with this pulled pork pie filling. You can also use remaining pastry in a sandwich maker or pie maker combined with leftovers for a quick midday meal, or with fruit for a super-fast dessert.
It’s a good idea to select quality wine to cook with – wine you would be happy to drink, rather than the cheapest you can find. Save the rest of the bottle to serve with the pulled pork pie. If you would prefer to skip the wine, you can increase the quantity of chicken stock, or substitute vincotto (an Italian-style grape condiment) or verjus (sometimes called verjuice), neither of which contain alcohol.
Looking for other ways to use pulled pork? Leftover pulled pork pie can be used as a filling in tacos. Or try our chipotle pulled pork and slaw burgers and take the humble burger to a new level. If you are looking for another recipe for a slow cooker, this Tex-Mex pulled pork with smoky slaw is a great way to shake up taco night. And, if you want to turn our pulled pork pie into a dinner party offering, pair it with our quick choc mousse for a high-impress, low-stress dessert to finish the meal.