1
Instructions: (if using leftover Pulled Pork, start at step 5)
2
Preheat oven to 300°F. Heat olive oil in a Dutch oven over medium-high heat.
3
Coat the pork butt with Dijon mustard. In a small bowl, combine brown sugar, garlic powder, onion powder, parsley, paprika, cumin, salt, and black pepper. Rub seasoning evenly over the pork.
4
Sear pork on all sides until golden brown, about 3–4 minutes per side. Pour in bone broth, orange juice, apple cider vinegar, and smashed garlic cloves. Cover with a tight-fitting lid and braise in the oven for 4–5 hours until fork tender.
5
Remove pork and allow it to rest for 20 minutes. Shred using two forks or a stand mixer. Optional: Simmer braising liquid for 5–10 minutes to concentrate flavor and toss shredded pork in the reduced liquid.
6
Increase oven temperature to 400°F.
7
In a large skillet, cook diced bacon until almost fully cooked. Add garlic, leeks, carrots, and diced apple. Cook for about 5 minutes until softened.
8
Stir in Dijon mustard, Worcestershire or soy sauce, apple cider vinegar, tomato paste, thyme, paprika, turmeric, and nutmeg. Cook until fragrant, about 1–2 minutes.
9
Add butter and melt. Sprinkle flour over the vegetables and stir until lightly bubbling. Slowly pour in chicken broth while stirring, and then add milk. Simmer until slightly thickened, about 3–5 minutes.
10
Stir in shredded pork and edamame, or peas (depending on your preference). Season with salt and pepper to taste. Simmer 2–3 minutes until creamy and cohesive but still spoonable.
11
Transfer filling to a greased baking dish. Unroll puff pastry and cut into squares and rectangles. Arrange them overlapping on top of the pork filling. (I used a very large skillet and needed 2 puff pastries, if yours is smaller you may only need one.)
12
Brush pastry with egg and milk wash.
13
Bake at 400°F for 25–30 minutes, until the puff pastry is deeply golden, puffed, and the filling is bubbling.
14
Allow pot pie to cool for 5 minutes. Garnish with fresh chopped chives before serving.
