Pulled Pork Pot Pie With Buffalo Trace Bourbon Blueberry Filling

• pie crust Pillsbury rollup
• egg yolk
• 1 cup Buffalo Trace bourbon
• 1 cup dried blueberries
• 1/2 cup brown sugar
• 1 teaspoon cayenne
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 pounds pulled pork
• 2 cups white cheddar cheese grated
• 1 cup Buffalo Trace bourbon soaked blueberries
• 1 cup onion finely diced

1. 1. Soak dried blueberries in Buffalo Trace Bourbon overnight night.
2. 2. Roast seasoned pork shoulder covered at 290 degrees for 4 hours or until fork easily permeates shoulder meat.
3. 3. Let cool 30 minutes and then pull shoulder (easier when warm). Let cool for another hour and mix in grated Cheddar cheese, diced onion and drained blueberries (drain excess bourbon in to snifter if you like). Mix well, set aside.
4. 4. With round cookie cutter cut pie dough into circles and mold in to greased muffin pan (size may vary-you can make mini muffin size or suit to your size muffin pan)
5. 5. Pack in pulled pork mix, cover with pie dough circle and pinch dough around edges.
6. 6. Brush on egg yolk with pastry brush and bake at 350 degrees for 20 minutes or until golden brown.
7. 7. Let cool for 15 minutes, remove from pan, cut in half and sprinkle more dried blueberries over top.

pie crust, egg yolk, buffalo trace bourbon, blueberries, brown sugar, cayenne, paprika, black pepper, garlic, salt, pulled pork, buffalo trace bourbon soaked blueberries, onion

Taken from www.yummly.com/recipe/Pulled-Pork-Pot-Pie-with-Buffalo-Trace-Bourbon-Blueberry-Filling-2255351 (may not work)