BBQ Pulled Pork & Vegetable Pie



Without nuts

Nutritional Facts Per Serving

20 g
30 g
3 g
Show all nutrition facts

Nutritional Facts

1 6
  • Amount For Serving % Daily Value
  • Calories 330
  • Lipides 15 g
    • Saturated fat  6 g
  • Cholesterol 55 mg
  • Sodium  460 mg
  • Carbs 30 g
    • fiber  3 g
    • Sugar  12 g
  • Protein 20 g


  • 1 lb (500 g) trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes
  • 1 onion, diced
  • 2/3 cup (150 mL) Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce, divided
  • 1/2 cup (125 mL) canned diced tomatoes
  • 1/4 cup (60 mL) beef broth
  • 1 bunch Swiss chard, trimmed and coarsely chopped
  • 1 red pepper, seeded and finely diced
  • 1/2 cup (125 mL) corn kernels
  • 1 pkg refrigerated rolled pie crust
  • 1 egg
  • 2 square foil pans (8 X 8-in/ 20 x 20-cm)
  • 1 foil pie plate (9-in./ 23-cm diameter)


  1. Double-up the square foil pans (that is, insert one inside the other). Add in the pork, onion, 1/2 cup (125 mL) BBQ sauce, tomatoes and beef broth. Stir well. Cover doubled pans tightly with foil. 
  2. Place on upper rack of grill preheated to medium-high. Cook 10 min.; reduce heat to low. Maintain temperature at 325°F (160°C); cook 2 hr. or until meat is very tender. 
  3. Wearing oven mitts, carefully open foil. Spoon pork and sauce into large bowl. Using 2 forks, shred pork. Stir in Swiss chard, red pepper, corn and remaining BBQ sauce; spread in foil pie plate. Cover with rolled pie crust. Use tines of fork to crimp edges of crust and adhere it to plate edge. Make 3 small slashes in centre of crust. Whisk egg with 1 tbsp (15 mL) water; brush over crust. 
  4. Place on upper rack of barbecue on medium-high heat. Cook with lid closed. Adjust flame as needed to maintain temperature of 425 F (220C). Cook 25 to 30 min., or until filling is bubbling and pastry is golden brown. 

Tip: Double recipe to make a second pie at the same time, or make just the filling to use in gourmet sandwiches. 

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