Shredded Pork Pot Pie

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This Shredded Pork Pot Pie is the definition of next-level comfort food. We start with tender, oven-braised pork butt—seasoned, seared, and slow-cooked until it’s fall-apart juicy—then fold it into a rich, creamy filling layered with smoky bacon, sweet leeks, carrots, peas, and a hint of apple for subtle brightness.

PREP TIME
40 min
COOK TIME
5 hours

INGREDIENTS

Oven Braised Pork (if making fully from scratch)
  • 5–6 lb Coleman boneless pork butt
  • 2 tbsp Dijon mustard
  • ¼ cup light brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried parsley
  • 2 tsp paprika
  • 1 tsp cumin
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 1½ cups bone broth
  • 2 tbsp apple cider vinegar
  • Juice of 1 orange
  • 3 garlic cloves, smashed
  • Olive oil (for searing)
Pot Pie Filling (if using leftover pulled pork)
  • 3–4 cups Coleman leftover shredded pork
  • ½ lb Coleman bacon, diced
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce or soy sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp turmeric
  • ⅛ tsp freshly grated nutmeg
  • 2 cups chicken broth or bone broth
  • 1 cup whole milk
  • 1 tsp apple cider vinegar
  • Salt and pepper to taste
  • 2 leeks, thinly sliced
  • 2 medium carrots, finely diced or shredded
  • 1 cup peas or edamame
  • 3 cloves garlic, minced
  • 1 small apple, diced
Puff Pastry Topping
  • 1–2 puff pastry sheets
  • 1 egg, beaten
  • 1 tbsp milk
  • Fresh chives for garnish

INSTRUCTIONS

  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.

Find this recipe at:

https://colemannatural.com/kitchen/shredded-pork-pot-pie/