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.

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