STAND UP AND CHEER BBQ PORK MINI-PIES Recipe gussiesmom

• 1-1/2 pound boneless pork shoulder, trimmed and quartered
• 1 russet potato, peeled and grated
• 1 yellow onion, diced
• 1-1/2 cups KC Masterpiece Original Barbecue Sauce
• 4 14-ounce packages frozen empanada dough, thawed

1. In crock pot, combine grated potato, diced onion, and Barbecue Sauce.
2. Add quartered pork, turning meat to coat.
3. Cover and cook on 3 hours.
4. Remove pork and shred between 2 forks.
5. Return shredded pork to crock pot and stir into sauce.
6. Preheat oven to 425 degrees.
7. Lightly coat 4 baking sheets with cooking spray.
8. Separate thawed empanada dough into 40 rounds.
9. Spoon 2 tablespoons pork mixture onto center of each round.
10. Fold dough over and crimp edges to seal.
11. Arrange Mini-Pies on prepared baking sheets.
12. Bake 12 minutes, or until tops of pies are golden brown.
13. Cool on wire racks.
14. Transport Mini-Pies to the Tail-Gate Party in air-tight containers and serve at room temperature.

pork shoulder, russet potato, yellow onion, barbecue sauce, empanada

Taken from www.chowhound.com/recipes/stand-cheer-bbq-pork-mini-pies-30070 (may not work)