BBQ Pulled Pork & Vegetable Pie

Prep Time: 15 minutes
Total Time: 2 hours 45 minutes
Makes: 6


  1. 1 lb (500 g) trimmed boneless pork shoulder, cut in 1-in. (2.5-cm) cubes
  2. 1 onion, diced
  3. 2/3 cup (150 mL) Sensations by Compliments Spirited Mickie Sweet & Tangy Bourbon BBQ Sauce, divided
  4. 1/2 cup (125 mL) canned diced tomatoes
  5. 1/4 cup (60 mL) beef broth
  6. 1 bunch Swiss chard, trimmed and coarsely chopped
  7. 1 red pepper, seeded and finely diced
  8. 1/2 cup (125 mL) corn kernels
  9. 1 pkg refrigerated rolled pie crust
  10. 1 egg
  11. 2 square foil pans (8 X 8-in/ 20 x 20-cm)
  12. 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.