Looking for the best way (well, one of the best ways) to use leftover BBQ pulled pork? Make hot pockets! They’re crazy easy. Just about as easy as making a pulled pork sandwich. Light crispy dough. Hot oozing filling. You can even pick these pulled pork hot pockets up and devour them like little meat pies if you want.
Just about any dough can be used, from homemade to pizza to even crescent roll dough (pinch two triangles of the dough together to form one ‘pocket’). These also freeze well, making them great for a quick lunch. Just pop them into the microwave until hot (beware of the hot filling!) and it’s time to eat! Of course you can substitute smoked brisket or chicken instead. Just shred fine and you’re good to go!
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also check out my really delicious broccoli cheddar pockets. They’re just as easy to make as pulled pork hot pockets.
Pulled Pork Hot Pockets
- 1 tube Pillsbury Crusty French bread dough
- 1 cup pulled pork leftover, divided
- ¼ cup red onion finely chopped, divided
- cheese shredded, divided, optional
- 1 egg
- Preheat oven to 425 F.
- Spray a baking sheet with non-stick spray.
- Lightly flour a flat surface.
- Divide the dough into 4 equally sized pieces and roll out into 6″ x 8″ rectangles.
- Divide the pork, onion and cheese between each piece of dough, placing the ingredients in the center.
- Fold the 2 shorter sides of the dough over the filling, stretching to cover.
- Fold the 2 long sides over like a burrito and pinch the edges to seal.
- Place the pockets seam-side down on the baking sheet.
- Beat the egg and 1 tablespoon warm water in a small bowl or glass. Brush the pockets with the egg wash.
- Bake until golden brown, about 15 minutes.
Nutritional values are approximate.