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Beer Braised Pulled Pork Calzones

  • Prep 8 hr 0 min
  • Total 9 hr 0 min
  • Servings 30

Slow cooker pulled pork, braised onions, and Swiss cheese all wrapped up in ready to go Pilsbury pizza crust. MORE + LESS -

Baker Peabody
May 22, 2017

Ingredients

1
(3 lb) pork shoulder
1
can (12 oz) cheap beer (lager)
2
large sweet onion (like Mayan)
2
tablespoons mustard
1
tablespoon dried garlic
2
tablespoons soy sauce
2
cans (13.8 oz) Pillsbury™ Refrigerated Pizza Crust Thin
8
slices Swiss cheese, cut into fours
1
egg lightly beaten

Steps

Hide Images
  • 1
    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.
  • 2
    Pour beer over the pork shoulder and add mustard, garlic, and soy sauce.
  • 3
    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.
  • 4
    Remove from slow cooker and removed excess fat and shred the meat.
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • When thinking about what to make if I was having a little party for Father’s Day, I knew beer should be involved…and pork. With that in mind I whipped up some Beer Braised Pulled Pork Calzones…slow cooked in beer pulled pork, beer braised onions, and Swiss cheese all tucked nicely in a pizza crust to make the perfect big bite size appetizer. Serve with a little mustard and you’re golden. And to go with those mini calzones? A little Red Beer. Where I come from it’s the drink of champions (well, more like rec-league hockey players wanting to be champions), consisting of beer (the cheaper the better), tomato juice (sometimes clam-based tomato juice) and a dash of hot sauce. It’s the beer version of a Bloody Mary, which just happens to be my dad’s favorite cocktail. For this recipe I find that bathing the pork in the beer really helps it break down and become extra tender…plus you don’t want to miss out on the cooked down onions! The pulled pork can be made a day in advance giving you extra time to spend with your dad.

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