Food
Fire It Up with New Grillings
F
or a flavorful spin on warm-weather meals try a ver-
satile protein, like pork, to revitalize standby menus
and add creativity to dinner.
Pulled pork on the grill
Follow these tips from the National Pork Board:
Cut: The best roast for preparing pulled pork is the fla-
vorful shoulder, which is broken down into two parts,
Boston Butt and Picnic Roast. Though both yield delicious
pulled pork, uniformly shaped Boston Butt is more com-
monly used.
Temperature: For tender pork, your best tools are
patience and indirect heat. The ideal preparation calls for
grilling at 285°F for 45 minutes per pound until tender.
Technique: When finished cooking, remove from heat
and let sit, covered in foil, for 15 to 30 minutes. Shred meat
with two forks, discarding remaining fat.
Grilled Pork Pie
Makes: 8 single-serving pies
Prep time: 1 hour
Cook time: 15 minutes
Dough
2
sticks butter
2 1/2 cups flour
1/2
teaspoon salt
1/2
cup cold water
Soaking Sauce
1/2
cup white vinegar
1/2
cup cola
1/2
cup ketchup
2
tablespoons brown sugar
2
teaspoons Worcestershire sauce
1
teaspoon molasses
1/2
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon hot sauce
3/4
pound chopped barbecued pork
Cut butter into 1/2 inch cubes; refrigerate. In small mix-
ing bowl, combine flour and salt. Add in cold butter until
mixture resembles coarse bread crumbs. Slowly add water,
mixing continuously, until a dough ball is formed. Seal
dough ball in cling wrap; place in refrigerator overnight.
Sprinkle countertop generously with flour. On floured
area, roll out dough to a thickness of 1/8-inch. Cut dough
into five-inch diameter circles. Immediately peel, lift and
flip dough circles, making sure they don’t stick. Yield
should be eight pie shells.
In small sauce pan, combine soaking sauce ingredients.
Bring sauce to a light boil; reduce heat and simmer for 20
minutes. Remove sauce from heat and set aside.
Preheat grill using Kingsford charcoal, until internal tem-
perature reaches 400°F.
Combine chopped pork and 1/2 cup of soaking sauce in
medium bowl. Spread three tablespoons of sauced pork
onto one-half of each dough circle, making sure outer edge
of the shell is uncovered. Lightly moisten edges of dough
with water. Fold dough in half creating a half-moon with
filling. Gently press pie edges together and crimp with a
fork.
Prep the charcoal grill grate with a grill brush and a light
coat of oil. Transfer pies to the grill and cook at 400°F over
direct heat for two to three minutes on each side, or until
dough turns a crispy golden brown. Remove from grill and
serve with remaining soaking sauce and coleslaw.
For more, visit www.Grilling.com, www.PorkBeIn-
spired.com, www.facebook.com/PorkBeInspired and Twit-
ter @AllAboutPork.
Page 8 The Portland Skanner June 27, 2012