RECIPE FOR 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:

• Make small slits in the pork using a paring knife, and stuff slits with garlic clove halves.  Sprinkle all sides evenly with salt and pepper. Press “Sauté” on Instant Pot, and allow it to heat 2 to 3 minutes. Add oil. Place 2 pieces of pork in oil, and cook, turning occasionally, until browned on all sides. Transfer to a plate, and repeat with remaining 2 pieces of pork.
• Add browned pork back to Instant Pot, and pour in water. Press “Cancel”. Place cover on Instant Pot, and turn valve to “Sealing” position. Set to “High Pressure” for 65 minutes.
• Carefully release the valve, and let steam escape. Transfer pork to a plate, and shred with a fork.