Barbecued Pork Potpie Recipe

Name: Barbecued Pork Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped onion; 1 cup chopped sweet red pepper; 1 large Anaheim pepper, seeded and chopped; 3/4 cup finely chopped celery; 2 garlic cloves, minced; 1 tablespoon canola oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 cup white wine vinegar; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 bottle (12 ounces) chili sauce; 3 tablespoons brown sugar; 1 ounce unsweetened chocolate, grated; 1 tablespoon Worcestershire sauce; 2 tablespoons cornstarch; 6 cups cubed cooked pork loin roast (2 pounds); 1 tube (11-1/2 ounces) refrigerated cornbread twists

Servings: persons

1 cup chopped onion
1 cup chopped sweet red pepper
1 large Anaheim pepper, seeded and chopped
3/4 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup white wine vinegar
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 bottle (12 ounces) chili sauce
3 tablespoons brown sugar
1 ounce unsweetened chocolate, grated
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
6 cups cubed cooked pork loin roast (2 pounds)
1 tube (11-1/2 ounces) refrigerated cornbread twists

1
In a
2
, saute the onion, celery, peppers and garlic in oil until tender. Add cumin and coriander; cook and stir over medium heat for 2 minutes. Add vinegar and cook for 2 minutes.
3
Set aside 1/2 cup broth. Add the chili sauce, brown sugar, chocolate, Worcestershire sauce and remaining broth to vegetable mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally.
4
Combine cornstarch and reserved broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Stir in pork. Transfer to a 13x9-in. baking dish coated with cooking spray.
5
Roll out cornbread dough and cut into strips; twist and place over filling in a lattice design. Bake, uncovered, at 375u00b0 for 10-15 minutes or until golden brown. Let stand for 15 minutes before serving.

1343

kcal

Calories

Fat

Carbs

134

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup chopped onion, 1 cup chopped sweet red pepper, 1 large Anaheim pepper, seeded and chopped, 3/4 cup finely chopped celery, and more.

Yes, Barbecued Pork Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Barbecued Pork Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions