Pork Parmesan Pockets

Change up your pizza night with this tasty alternative.

 Pork ribs
 

Cut: Shoulder Blade Roast
Prep Time: 20 minutes

Cook Time: 8 hours 15 minutes
Number of Servings: 6

 

Ingredients

  • 1 (3 lb/1.5 kg) pork shoulder
  • 1 tsp (5 mL) oregano
  • 1/2 tsp (2 mL) minced garlic
  • 1/2 cup (125 mL) diced onion
  • 1/2 cup (125 mL) diced red pepper
  • 3 cups (750 mL) pasta or pizza sauce, divided
  • 1 cup (250 mL) grated Mozzarella cheese
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 1 lb 5 oz (587 g) ready to use pizza dough
  • 1 egg yolk, beaten
  • Parmesan cheese
  • chopped parsley to garnish

Directions

  1. Preheat oven to 400° F (200° C).

  2. In slow cooker add pork shoulder, oregano, garlic, onion, red pepper and 1 cup (250 mL) pizza sauce. Cook on low for 8 hours. Once pork is tender, drain the slow cooker and shred pork with two forks, removing any excess fat.

  3. In medium bowl, mix together 2 cups (500 mL) shredded pork, the remaining pizza sauce, mozzarella cheese and Parmesan cheese.

  4. Pull 3 oz (85 g) of pizza dough into a 7" circle. Fill with 1/2 cup (125 mL) of the meat mixture, press closed with a fork and place on a parchment lined baking sheet. Repeat until all of the dough and meat mixture is used. Brush each pocket with the egg yolk and sprinkle with Parmesan cheese.

  5. Bake for 20-25 minutes or until dough is lightly browned. Serve with a sprinkling of chopped parsley for garnish.

 

Tip: Double the recipe and freeze for lunches and on the go meals!

 

Nutritional Analysis

 

YIELD:

6 servings
 

SERVING SIZE:

1 Pork Pocket

Per Serving
Calories 467
Total Fat 24 g
Saturated Fat 12 g
Cholesterol 108 mg
Carbohydrates 34 g
Fiber 3 g
Sugars 7 g
Protein 27 g
Sodium 883 mg
Potassium 540 mg