PULLED PORK POT PIE RECIPES

Steps:

• Spray 4-quart slow cooker with cooking spray; add onions to slow cooker. In small bowl, mix salt, pepper and 1/2 teaspoon of the garlic powder. Rub pork with oil, then salt mixture. Heat 10-inch nonstick skillet over medium-high heat; brown pork in skillet 2 to 3 minutes on each side. Transfer to slow cooker; cover and cook on Low heat setting 7 to 8 hours or until pork is tender.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Carefully transfer pork to large cutting board; strain onions from cooking juices, and set aside. Discard cooking juices. Shred pork with 2 forks; discard fat and cartilage.
• Transfer shredded pork and onions to 4-quart saucepan; stir in barbecue sauce and baked beans. Heat on medium-high heat 2 to 4 minutes, stirring frequently, until mixture is bubbling and thoroughly heated. Transfer to baking dish.
• In small bowl, mix melted butter and remaining 1/2 teaspoon garlic powder. Separate dough into 8 biscuits, and cut each into 6 pieces. Transfer to large resealable food-storage plastic bag, and add butter mixture. Seal bag; shake to coat biscuit pieces. Place on top of hot pork mixture in baking dish.
• Bake 30 to 35 minutes or until biscuits are deep golden brown. Sprinkle cheese on tops of biscuits; return to oven until cheese is melted, 1 to 2 minutes.

Steps:

• Preheat oven to 400 degrees F. Remove frozen collard greens from package. In small microwave-safe bowl, heat collard greens in microwave oven on High 2 to 3 minutes or just until greens are mostly thawed but still cool enough to handle. Squeeze greens to remove excess water. Prepare corn-muffin mix as label directs for corn bread, but do not bake. Spread sauce with pork in bottom of 1 1/2-quart glass or ceramic baking dish. Top with black-eyed peas and collard greens. Spoon batter evenly over greens. Bake 30 to 35 minutes or until filling is hot and top is well browned.