Shredded pork and onions meat pie

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Shredded pork and onions meat pie (part 1)

Production: 8 – Serving
Preparation: 15 Minutes
Cooking: 8 Hours

Here’s a delicious juicy and full of flavor meat pie.
The use of meat from pork shank requires a bit more preparation time but makes it very inexpensive. Cooking shanks is done effortlessly in a slow cooker (crock pot). This slow cooking will allow the meat to become very tender and juicy.
Once cooked and broken down in pieces, the meat can be kept several days in the refrigerator or even frozen for future use.

Note: This meat, very tender, although thin, is tasty in a salad or sandwich.

Shredded pork and onions meat pie

This first part describes the steps for the preparation of the pork meat.

Pork shank – [4]
Chicken broth  – [1 cup]  (250 ml.)
Laurel leafs – [4]
Mustard Seeds – [1 tablespoon]  (15 ml.)
Crushed Red Pepper – [1 tablespoon]  (15 ml.)
Celery – [1 cup]  (250 ml.)
Onions (medium) – [1 cup]  (250 ml.)
Carrot – [1 cup]  (250 ml.)
Salt – [1 tablespoon]  (15 ml.)
Coarsely ground black pepper  – [1 tablespoon]  (15 ml.)

1- Coarsely chop the vegetables.
2- Place all ingredients in a slow cooker or a large duch oven pot.
3- Heat to reach the boiling point.
4- Reduce heat to minimum power.
5- Simmer for a minimum of 6 hours.
6- Remove from heat and let cool slowly on the counter.
7- Remove the shanks and refrigerate for 6-10 hours.
8- Remove the meat from the bones and shred by hand into small pieces.


Shredded pork and onions meat pie (part 2)

Production: 8 – Serving
Preparation: 45 Minutes
Cooking: 60 Minutes

In this second stage, we will use the pork meat that have been previously cooked.

The meat pie filling consists of two main elements; pork shank meat and a simple onions and apples stew. We add some potatoes and a good aromatic pepper (wild Madagascar pepper) for the final touch of flavor.

Delicious with some steamed green vegetable (beans, broccoli or Brussels sprouts) or a nice crispy salad

Shredded pork and onions meat pie 2
Pork shank meat – [4 cups]  (1 L.)
Onions (large) – [4]
Apples – [4]
Potatoes – [4]
Chicken broth  – [1 cup]  (250 ml.)
wild Madagascar  pepper (Voatsiperifery) – [2 tablespoons]  (30 ml.)
Salt – [1 tablespoon]  (15 ml.)
Dried thyme – [1 tablespoon]  (15 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)
Pie crust – [4]
Olive oil – [3 tablespoons]  (45 ml.)

1- Cut the onions into large sections.
2- Cut the potatoes into small cubes and set aside in water.
3- Cut the apples into small cubes and set aside in the lemon juice.
4- In a large pot, heat olive oil.
5- Add the onions, apples and bay leaves. Cook over medium heat 5 minutes, stirring regularly.
6- Add the chicken broth.
7- Grind the Madagascar pepper (or any other good quality pepper). Add to the pot.
8- Add the pork, potatoes and all other spices and herbs.
9- Cook over medium heat about 10 minutes (until the potatoes are half cooked).
10- Pour into pie shell and cover with paste.
11- Bake at 375F (190C) for 60 minutes.