Braised Pork and Vegetable Pockets Recipe | Trisha Yearwood
Skill Level: Intermediate
Makes: 24 pockets
Total Time: 3 hours 25 minutes
Hands-On Time: 55 minutes
Pork Ingredients
- 1 tablespoon kosher salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons sweet smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds boneless pork shoulder
- 2 tablespoons vegetable oil
- 1 red onion, cut into six wedges
- 1 navel orange, divided into four pieces
- 3 cups sweet tea
Filling for Pockets
- 5 ounces frozen spinach, defrosted
- Half of a 15.5-ounce can black beans, rinsed and drained
- 5 ounces frozen corn, defrosted
- 1 cup shredded pepper jack cheese
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup pickled jalapeos, chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 scallion, chopped
- 1/2 red bell pepper, diced small (about 1 cup)
- Four 15-ounce packages of refrigerated ready-to-bake pie crusts
- All-purpose flour, for lightly dusting surfaces
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat: Heat the oven to 350F.
- Season the pork: Mix salt, chili powder, cumin, dry mustard, dried sage, smoked paprika, cinnamon, and black pepper in a small bowl and rub evenly over the pork shoulder.
- Sear: Heat a large Dutch oven or heavy pot over high heat with the vegetable oil until shimmering. Sear the pork on all sides until well-browned, about 4 minutes per side. Remove and set aside.
- Saut aromatics: Reduce heat to medium, add the onion wedges and orange pieces to the pot, and cook, stirring, until the orange begins to caramelize, about 6 minutes.
- Braise: Return the pork to the pot and pour in the sweet tea so the liquid comes about two-thirds up the meat (do not fully submerge). Cover and transfer to the oven. Braise for about 2 hours, turning the pork halfway, until it is easily pierced with a fork.
- Prepare filling: While the pork cooks, squeeze as much moisture from the defrosted spinach as possible, then place it in a large bowl and pull it apart. Add black beans, corn, pepper jack, Cheddar, pickled jalapeos, cilantro, kosher salt, cracked black pepper, chopped scallion, and diced red bell pepper; combine well.
- Shred pork: When the pork is done, remove it from the pot and discard the braising liquid. Use two forks to shred the meat into bite-sized pieces, trimming excess fat. Add the shredded pork to the vegetable and cheese mixture and toss to combine.
- Assemble pockets: Line 2 baking trays with parchment paper. On a lightly floured surface, unroll two rounds of pie dough. Divide the filling into six 1/4-cup portions per round and place mounds spaced evenly on one pie round. Lay the second round of dough over the filling mounds and use a pizza cutter to slice individual triangle-shaped pockets around each mound.
- Seal and finish: For each triangle, seal all three sides by pressing with a fork. Place finished pockets on prepared baking sheets. Repeat with remaining dough and filling. Brush tops with beaten egg to achieve an even golden finish.
- Bake: Bake pockets for 25 to 30 minutes, until crisp and golden brown. Serve warm.
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