Beer Braised Pulled Pork Calzones

For the pork: Slice onions thinly. Place onions at the bottom of a 4-6 quart slow cooker (crock pot). Place pork shoulder on top of that.

Pour beer over the pork shoulder and add mustard, garlic, and soy sauce.

Let cook on slow for 7-8 hours or 4-5 hours on high if in a hurry. Flip the meat half way through cooking if you can.

Remove from slow cooker and removed excess fat and shred the meat.

For the calzone: Roll out the pizza dough. Using a round cookie cutter cut out 14-16 circles depending on how many you get. Remember that you want these large enough to get some filling into them but small enough that they are only about three bites.

Roll out the pizza dough. Using a round cookie cutter cut out 14-16 circles depending on how many you get. Remember that you want these large enough to get some filling into them but small enough that they are only about three bites.

Place about a tablespoon of pork in the middle of the dough circle. Then place a braised onion and a piece of the cheese. You might need to make the cheese even smaller, just double up if you have to cut it in half again.

Using a pastry brush or just your finger apply the egg so that the dough will stick better. Fold the circle over the filling to make a half circle and to form the calzone. Press down along the seams to seal the dough. If you don't feel you got a tight enough seam, you can use a fork to push down to create a tighter seam.

Bake at 425°F for 6-8 minutes or until golden brown. Every thing is already cooked so you are just looking for the pizza crust to be browned and the filling warmed up. Serve with Red Beer or beverage of your choice and enjoy.