A homemade pulled pork and apple pie made from slow cooked pork shoulder. The pork cooks with chunks of apple to make delicious cooking juices, which are then turned into a tasty gravy. Topped with golden, flaky pastry, you have to try this dish to realise just how amazing it is!
One of the most popular recipes on my website are my Pulled Pork Bao Buns which are cooked in the slow cooker. I wanted to create something different with this delicious meat hence the creation of my Pulled Pork and Apple Pie.
Unlike a British pork pie (which is made from ground pork and is very firm!), this pie is made with tender pieces of pulled pork which have been cooked in a flavoursome sauce made with granny smith apples. If you're looking for a hearty crowd-pleasing meal, you've come to the right place! For another epic pie, be sure to check out our Steak and Cheese Pie.
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Ingredient notes:
- Pork: Compared to other cuts of meat, a roast pork is relatively cheap. It may sound expensive at first, but you are getting quite a lot of meat. The major supermarkets in New Zealand tend to have these on special quite regularly. If it's in your budget, it's worth buying them on special when you see them and popping them in the freezer.
- Pastry: Any type of flaky pastry goes well with this pie. You can even use gluten free pastry or if you prefer, top it with mashed potatoes.
- Apples: I like tart apples like Granny Smiths for a savoury dish like this.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place all the ingredients for the pulled pork in the multi cooker / instant pot then put the lid on. Set the cooker to 'Manual' and cook for 80 minutes. Or if you are using a slow cooker cook on high for 4-6 hours until the pork is falling apart.
Once cooked, carefully remove the pork from the multi cooker and place in a large bowl. Keep the cooking juices in the dish of the cooker to make the gravy later.
Preheat oven to 180°C fan bake. Remove any fat and bones from the pork then shred and set aside.
In a large casserole dish, melt the butter over a gentle heat. Sprinkle over the flour then fry off, mixing to combine for a few minutes. Ladle in the reserved cooking juices, one large spoon at a time, mixing as you go.
Once the sauce has thickened up, add the shredded pork. Season with salt and pepper, mix to combine then take off the heat.
Place the puff pastry on top of the casserole dish, trimming the edges to fit.
Brush the pastry with the egg wash then place in the oven for 40 minutes until the pastry is golden brown and cooked through.
For another delicious slow cooker recipe, why not give my Slow Cooker Honey Pork a go? Complete with crispy skin made in the air fryer.
Recipe FAQs:
Absolutely. You could make these as individual pies in small tins, lining both the bottom and the top of the tin with pastry - just make sure you grease the tin well. You could also make them in an electric pie maker.
Yes just cook the pork on high for 4-6 hours until it is falling apart then follow the rest of the instructions to make the gravy and pie.
I generally use a leg or shoulder of pork. I try and pick a piece with the least amount of fat and smallest bone if possible!
Storage:
If you want to get ahead, you can prepare the pork earlier in the day or even the day before. Then simply add it to a baking or pie dish, add your pastry and bake as per the instructions.
Store any pie leftovers in an airtight container in the fridge for up to three days. Reheat until piping hot.
This pie (or individual pies) can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
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Pulled Pork and Apple Pie
An incredibly delicious pie made from slow cooked pulled pork and apples topped with flaky puff pastry.
Ingredients
Pulled Pork
- 1.5kg pork leg
- 1 onion, sliced
- 3 apples, peeled & quartered
- 1 cup chicken stock
- 1 Tbsp brown sugar
- ½ tsp cinnamon
- 2 Tbsp apple cider vinegar
- 1 Tbsp mustard
- 1 Tbsp Worcestershire sauce
Pie
- 50g butter
- ¼ cup plain flour
- 2 sheets puff pastry
- 1 egg, whisked
Instructions
- Place all the ingredients for the pulled pork in the pressure cooker then put the lid on. Set the cooker to ‘Manual’ and cook for 80 minutes.
- Once cooked, carefully remove the pork from the pressure cooker and place in a large bowl. Keep the cooking juices in the dish of the cooker to make the gravy later.
- Preheat oven to 180°C fan bake.
- Remove any fat and bones from the pork then shred and set aside.
- In a large casserole dish, melt the butter over a gentle heat. Sprinkle over the flour then fry off, mixing to combine for a few minutes.
- Ladle in the reserved cooking juices, one large spoon at a time, mixing as you go.
- Once the sauce has thickened up, add the shredded pork. Season with salt and pepper, mix to combine then take off the heat.
- Place the puff pastry on top of the casserole dish, trimming the edges to fit.
- Brush the pastry with the egg wash then place in the oven for 40 minutes until the pastry is golden brown and cooked through.
Notes
- To cook the pork in a slow cooker, cook on high for 6+ hours until the meat is falling off the bone and can be pulled apart easily.
- To cook the pork in the oven, bake in a casserole dish with the lid on for 2 hours or until the meat is falling off the bone and can be pulled apart easily.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 680Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 214mgSodium: 266mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 53g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Karen says
Where has this pie been all my life? Absolutely amazing!!
Julie says
Could you use cooked pork for this? And just make the gravy?
VJ cooks says
You could, however the gravy is made from the cooking juices of the pork which enhances the flavour.
Natalie says
I look forward to making this one. Is it dry mustard or mustard sauce required?
VJ cooks says
Hi Natalie, it is the condiment mustard, not dried mustard. I hope this helps.
Deb Harris says
I accidently use dry mustard before seeing this question. We loved this pie and the dry mustard was good as gold. Phew!
VJ cooks says
That's good to know! Thanks for the feedback, Deb.
Michelle Radley says
Hi there, could you make individual pocket pies with this recipe…like your Moroccan lamb pies?
VJ cooks says
Yes of course! You could even use a pie maker.
Rachael says
I have left over pulled pork from taco night and wanted to make this pie but how would you do the gravy without the juices? I already used those to season the pulled pork when initially cooked
VJ cooks says
The cooking juices with the slow cooked apple and onion really are an integral part of this recipe sorry. You could make a simple gravy from scratch if you like?
David says
Hi Valdi thanks for your recipe. I managed to get a nice heavy lump of what ALDI labelled “Australian Scotch Fillet Pork Roast” and it was only $24 for the 2kg of relatively low fat meat. Can I use this for your recipe in the pressure cooker?
VJ cooks says
Yes that would be great.
Nicola says
I usually use pork shoulder when doing pulled pork. Would that work here or would it be too fatty?
VJ cooks says
Pork shoulder will be fine. Just discard the fatty bits once cooked.
Jen says
Hey v! I grabbed pork scotch fillet steaks from the butcher. Can this be used instead?
VJ cooks says
Oh I wouldn't waste pork scotch fillet on this recipe! That's a cut of meat that can be enjoyed simply by searing it in the pan. It's also far more expensive than pork shoulder - about three times the price! This recipe calls for a large pork shoulder to be cooked slowly until it falls apart. I wouldn't recommend scotch fillets.
Jenny Bucksmith says
Hello,
I'm presuming the onion and apple all goes into the gravy, and not just the liquid?
Thanks.
VJ cooks says
Yes that's right. By the time the pork is cooked the onions and apples will have gone very soft and full of flavour. Ladle everything in together.