|1.8 kg||pork shoulder — deboned with the skin scored|
|1||red chilli — deseeded and chopped|
|fresh ginger — 3cm piece, chopped|
|2 tbsp||soft brown sugar|
|5 tbsp||maple syrup|
|1 tbsp||Dijon mustard|
|1 tbsp||wholegrain mustard|
|2 tbsp||olive oil|
|salt and black pepper|
|500 ml||stout — or chicken broth|
|2 rolls||ready-made puff pastry|
|1||egg — beaten with a dash of water|
|black sesame seeds — optional|
To make the pulled pork
For the marinade, blitz the chilli, garlic, sugar, maple syrup, ginger, both mustards, thyme, oil and seasoning until smooth. Coat the pork with the marinade. Cover and chill for 2 hours, or overnight. Remove from the fridge 30 minutes before cooking.
Preheat the oven to 220°C (fan 200°C). Season the pork with some salt and black pepper. Cook for 20 minutes, then pour in the stout or broth around the meat, cover with foil, and reduce the temperature to 140°C (fan 120°C). slow roast for 6 hours, basting occasionally with the meat juices.
Using 2 forks, shred the pork, ensure to reserve the cooking juices and mix through the pulled pork and set aside to cool.
Assemble the pies
Use a cookie cutter to cut the puff pastry into smaller rounds, fill with the cooled pulled pork. Top with puff pastry. To seal each mini pie take a fork and press down around the edge of each pie.
Egg wash the pastry, top with some black sesame seeds and bake at 200°C for 15 minutes or until the pastry is golden and cooked through.
Serve with your favourite dipping sauce and a fresh crisp salad.
Leftover pulled pork can be frozen or used to add to pasta, salads or toasted sandwiches.