-
1
To make the slow cooked pork: Season a 2-3 lb pork shoulder liberally with salt, pepper, onion powder and garlic powder. Place it in a crock pot and add chicken broth to cover half of the pork shoulder. set the crockpot to low and let it go all night (about 8-10 hours is fine) in the morning shred the pork in the pot with the juices and set aside 1 1/2 cups for this recipe.
-
2
Preheat oven to 350.
-
3
In a small pot melt butter over medium heat.
-
4
Add the flour to the pot.
-
5
Whisk the flour and butter together, letting it bubble for about 1-2 minutes.
-
6
While whisking, slowly add the chicken broth to the mixture.
-
7
Bring the mixture to a boil and then reduce the heat to medium-low.
-
8
The mixture should thicken in about 5-10 minutes.
-
9
Turn off the heat and stir in the minced chipotle peppers, shredded pork and diced potatoes. Set the mixture aside.
-
10
Flour your work area liberally.
-
11
Roll out the pie dough gently and cut out circles using a 3 inch cookie cutter. (I used a dessert cup.)
-
12
To assemble the hand pies, place about 2 tbsp of the pork mixture in the middle of a pie circle.
-
13
Sprinkle about 1 tbsp of cheddar on top.
-
14
Then lay another pie circle on top.
-
15
Gently pinch the dough around the circle.
-
16
Score the edges of the dough with a fork.
-
17
Repeat until you've ran out of pie dough.
-
18
Bake the pies for 30-35 minutes (or until the edges start to brown.)
-
19
For the last 5 minutes, place about 1 tbsp of cheddar cheese on top of each pie.
-
20
Serve with sprinkled cilantro on top.
