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1
In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil.
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2
In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce.
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3
Mix together.
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4
Pour over sauteed vegetables and stir.
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5
Allow to simmer together for 3 to 5 minutes.
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6
Reserve 1/2 cup of BBQ sauce and set aside.
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7
Preheat smoker to 225 degrees F, over hickory soaked chips.
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8
Season the pork butt with salt and freshly ground black pepper.
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9
Be sure to rub in well.
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10
Place onto grill, close top of grill and cook for 1 to 1 1/2 hours.
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11
Baste pork with BBQ sauce.
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12
Close grill top and cook for another 20 to 30 minutes.
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13
When ready, slice into 1/2 to 1/4-inch slices.
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14
Place pork into a bowl and mix in reserved BBQ sauce.
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15
Click here to see how it's made.
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16
For the Pie Crust:
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17
Preheat oven to 350 degrees F.
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18
Add flour, salt, sugar and shortening to a bowl.
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19
Mix together with hands.
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20
Add water and mix.
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21
Divide into 2 balls.
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22
Flour your work surface.
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23
Roll dough out with a 1/8-inch thickness.
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24
Line 1 piece of dough into a 9-inch circular pie dish.
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25
Cook's Note: It's okay if your dough is bigger than your pie pan.
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26
You will pinch the sides later.
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27
Add pork to pie dish, then take the second rolled out piece of dough and cover the meat.
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28
Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust.
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29
Bake for 50 to 55 minutes or until golden brown.
