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Barbeque Pulled Pork Perogies

Barbeque Pulled Pork Perogies

 

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ingredients

Barbeque Pulled Pork Perogie

5
lb(s) boneless pork shoulder
2
onions minced
1
stalk celery minced
3
star anise pods
8
cloves garlic minced
4
bay leaves
1
cup red wine
2
cup ketchup
1
cup brown sugar
1
cup molasses
½
cup Dijon mustard
¼
cup Worcestershire sauce
½
cup red wine vinegar
3
Tbsp liquid smoke
1
tsp chili flakes
2
tsp sea salt
1
tsp pepper

Perogie Dough

2 ⅓
cup AP flour plus extra for kneading
1
tsp salt
2
eggs
1
Tbsp plus 1 tsp sour cream
cup water
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directions

Step 1

Mix all the ingredients for the barbecue braising liquid together in a mixing bowl. Marinate the pork shoulder in the sauce for several hours.

Step 2

Place in a casserole dish and cook, covered, for 3 hours at 300 F or until the pork is fork tender.

Step 3

Remove from the oven and use 2 forks to pull the meat apart into shreds. Add the sauce back to the pulled pork until you reach a sticky consistency but not so wet as it will be difficult to handle when making the perogies.

Step 4

Any leftover sauce can be strained and served alongside the perogies as a dipping sauce or kept for other dishes as a condiment.

Step 5

Mix the dry ingredients in a bowl. Mix the wet ingredients in a second bowl. Add the wet to the dry and combine until a moist dough forms.

Step 6

Dump onto a floured work surface and knead until dough is smooth. Rest for several hours or overnight if possible before rolling.

Step 7

To make the perogies, a perogie mould can be used. If one is not available, follow the method below.

Step 8

Roll the rested dough onto a floured surface and use a rolling pin to roll the dough to a 1 mm thickness. Use a round cookie cutter (4” diameter) and cut the dough into rounds.

Step 9

Brush the edges of the dough with water and place a heaping teaspoon of pork filling in the middle of each round. Fold up the edges and press together using your fingers or a fork.

Step 10

Blanch perogies in boiling water until they float. Remove from the water with a slotted spoon and fry in a little olive oil until golden on both sides. Serve warm with additional barbecue sauce, sour cream, or fried onions.

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