Pulled Pork Shepard’s Pie
- 3 lbs potatoes; peeled and halved
- 1 large onion; diced
- 2 large carrots; diced
- 2 celery ribs; diced
- 2 cups frozen cut corn, defrosted
- 1 1/2 lbs Pork Shoulder
- 4 Tbsp garlic; minced
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/4 tsp sugar
- 1 1/2 tsp salt; divided
- 2 Tbsp olive oil
- 4 Tbsp butter
- 1/3 cup milk
- BBQ Sauce
- 1 0r 2 beers of your choice (this could be substituted with chicken stock)
Preheat oven to 225°F. Combine ½ tsp salt, sugar, pepper, garlic, thyme, and oregano. Rub pork shoulder with spice mixture. Place in deep pan and cover 2/3 of pork with BBQ sauce and beer. Put in oven for 2-3 hours, checking every 30 minutes until pork is fall apart tender. Remove from oven and let cool enough to handle. Once cooled and shred the pork with 2 forks.
In a sauté pan over medium-low heat add the olive oil, carrots, onions, celery, and corn. Cook until veggies are soft and fragrant, about 5-7 minutes.
Mix the shredded pork and vegetables together. Spread a thick layer of pulled pork mixture on the bottom of a casserole pan.
In a large pot boil the potatoes until soft. Drain and put in a mixer or mash until you reach the desired consistency. Add the milk, butter, and remaining 1 tsp of salt. Mix thoroughly.
While the potatoes are still warm, spread them on top of the pork mixture.