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Directions for: Barbeque Pulled Pork Perogies

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

cup Dijon mustard

cup Worcestershire sauce

cup red wine vinegar

3 Tbsp liquid smoke

1 tsp chili flakes

2 tsp sea salt

1 tsp pepper

Perogie Dough

2 cup AP flour plus extra for kneading

1 tsp salt

2 eggs

1 Tbsp plus 1 tsp sour cream

cup water

To assemble

Directions

Barbeque Pulled Pork Perogie

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.

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

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.

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

Perogie Dough

1. 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.

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

To assemble

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

2. 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.

3. 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.

4. 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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