How to make pulled pork pies

For me the grand final this weekend is a great excuse to eat pies.  I watch the grand final every year but have to admit I am not the most devoted football follower.  Of course I have a team (I won’t tell you which one otherwise 95% of the people reading this will hate me) but I can’t name very many of the players in it.  One year I infamously organised a grand final party and spent so long on the food and drink preparation I forgot to organise hooking a TV up properly to watch the game.  Meat-and-Three-Veg has still never forgiven me.  


This year we are going to a grand final party at a friend’s house where there is guaranteed to be lots of serious football obsessives for MTV to discuss the finer details of the game with.  So I don’t have to worry about last minute football cramming and instead  I’ve channelled my football fever into cooking up a batch of pulled pork pies.  

Cooking the pork in the slow cooker
Cooking the pork in the slow cooker

I made these using my new slow cooker (thanks Mum and Dad for the gift) but I’ve included instructions if you don’t have a slow cooker.  Cooking the pork loin long and slow makes the meat incredibly tender and the addition of chipolote peppers gives a bit of spice along with a lovely smoky flavour.  

Shredding the pork
Shredding the pork
Pulled pork pies
Yields 10
Make these in the slow cooker - perfect for the last weekend in September.
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429 calories
22 g
140 g
17 g
46 g
6 g
291 g
636 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 429
Calories from Fat 151
% Daily Value *
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 140mg
Sodium 636mg
Total Carbohydrates 22g
Dietary Fiber 3g
Sugars 6g
Protein 46g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1.5kg pork loin
  2. 400g crushed tomatoes (1 can)
  3. 1 tbsp olive oil
  4. 1 onion, finely diced
  5. 3 potatoes, finely diced
  6. 3 carrots, finely diced
  7. 2 tbsp corn flour
  8. 1 packet puff pastry
  9. 1 egg
For the pork rub
  1. 1 tbsp Worcestershire sauce
  2. 3 tbsps tomato sauce
  3. 2 tbsp honey
  4. 2 cloves garlic, crushed
  5. 3 chipotle chillies (tinned)
  6. 2 tsp cracked pepper
  7. 2 tsp salt
  8. 3 tbsp smoked paprika
  9. 1 tsp cumin
  10. 1 tsp garlic powder
  1. 1. Add all the rub ingredients together in a large bowl and mix well. Place the pork in the bowl and cover the entire surface with the rub, then place it into a slow cooker with the fat facing upwards. Place the lid on top and cook over night or for 12 hours. If you don't have a slow cooker then cook in a lidded casserole dish for 6 hours in the oven at 125c.
  2. 2. Once the pork has cooked take the fat off the meat using tongs. It will fall off easily. Place the pork in a large bowl and pull the meat apart with two forks.
  3. 3. Pour the sauce from the slow cooker (or casserole dish) into a saucepan and place on a medium heat. Add in the corn flour and cook for 10–15 minutes while stirring until thickened. Remove the chipotle chillies from saucepan and discard.
  4. 4. In a large saucepan heat the olive oil over a low heat and then add the onion and brown. Then add the carrots and potatoes and cook for about 10 minutes or until the carrots are soft. In the same pot, add sauce and the pulled pork and mix thoroughly. Take the pulled pork mixture off the heat and put aside to cool completely.
  5. 5. Preheat oven to 200°C. Brush pie tins or ramekins with a little melted butter and line them with puff pastry. Spoon enough pulled pork mixture to be level with the top and top with another round of pastry.
  6. 6. Press the top of the pies with the bases around the rim using a fork and prick some holes in the tops. Brush the top of the pies with a beaten egg and cook in the oven for 20–30 minutes or until golden brown.
  1. These pies freeze really well if you want to make them in advance.
Gourmet Chick
Filling the pies
Filling the pies


  1. I’m guessing it’s either Essendon or Collingwood :p

    I do love a good pie on Grand Final day. Mmmm.

  2. Those look both fancy and comforting! Great Grand Final fare.


  3. Libby – Good guessing!

    Sarah – Thanks – good to hear you backed the winner.

  4. This is my first time commenting on a recipe… and I know I’m a little late but I made these today and they are AMAZING…the pork cooked a treat in the slow cooker, my sauce didn’t need thickening though at the end…

    Anybody fed up with BORING aussie pies try these…lovely kick of spice and chock full of meat & veg!!

    Mine made 8 pies (I ran out of tins) plus 4 mini cornish pasties (I then ran out pastry) – so I put the rest of the mix in the freezer and reckon I’ll get another 6 pies out easily!! Awesome value 🙂 I’ll be looking up some of your other recipes now.

    1. Hi Claire – So happy to hear this. I love the recipe as well!

  5. What about the tomatos?

  6. I live in the U.S. Can I get Puff Pastry here? If not, what kind of premade pastry should I look for? Is there an option on your website to convert the ingredient measurements from the metric system to the English system? Thanks! Laura

  7. What do you do with the crushed tomatoes, I’m guessing mix in with the pie filling? Thanks K

  8. hi Im trying to use some leftover pulled pork and make your pies just wanted to know how much of sauce that come from the slow cooker that you mixed with the cornflour as i have no liquard from the pulled pork

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