Roasted Pork and White Bean Pot Pies

• Meat

  • 1 (2 1/2-pound boneless pork shoulder, boneless

• Produce

  • 4 (15.5-ounce cans Cannellini beans
  • 1 cup Carrot
  • 1 cup Celery
  • 1 tbsp Garlic, fresh
  • 2 tbsp Sage, fresh
  • 1 cup Sweet onion
  • 1 tbsp Thyme, fresh

• Refrigerated

  • 2 Egg yolks, large

• Canned Goods

  • 4 cups Chicken broth

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 (11-ounce packages Betty crocker piecrust mix, such as
  • 1 tsp Black pepper, ground
  • 1/4 cup Cornmeal, plain yellow
  • 1 tsp Kosher salt
  • 2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Liquids

  • 2/3 cup Water

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 (2 1⁄2-pound) boneless pork shoulder
• 2 teaspoons salt, divided
• 1 teaspoon ground black pepper, divided
• 3 tablespoons vegetable oil, divided
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cup chopped sweet onion
• 1 tablespoon minced fresh garlic
• 4 (15.5-ounce) cans cannellini beans, rinsed and drained
• 4 cups chicken broth
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 tablespoon fresh lemon juice
• 2 (11-ounce) packages piecrust mix, such as Betty Crocker
• 2⁄3 cup cold water
• 1⁄4 cup plain yellow cornmeal
• 2 large egg yolks, lightly beaten
• 1 teaspoon kosher salt, divided

Directions

• Preheat oven to 325°. For filling: Sprinkle pork with 1⁄2 teaspoon salt and 1⁄2 teaspoon black pepper. In a medium Dutch oven, heat 1 tablespoon oil over medium-high heat. Add pork; cook until browned on all sides, approximately 4 minutes. Bake, covered, until very tender, approximately 2 hours and 30 minutes. Let stand 15 minutes. Using 2 forks, shred meat. Set aside. Wipe pan, and heat remaining 2 tablespoons oil over medium-high heat. Add carrot, celery, and onion. Cook, stirring occasionally, until softened, approximately 5 minutes. Add garlic; cook 1 minute. Mash 1 cup beans. Add all beans, broth, sage, thyme, lemon juice, shredded pork, remaining 11⁄2 teaspoons salt, and remaining 1⁄2 teaspoon pepper. Cook over medium-low heat 10 minutes, stirring occasionally. Remove from heat. For crust: Increase oven to 425°. In a large bowl, stir together piecrust mix, 2⁄3 cup water, and cornmeal until combined. On a lightly floured surface, roll half of dough into a 13-inch circle. Cut 4 (6-inch) circles. Repeat procedure with remaining dough. Divide filling evenly among 8 (5-inch-wide, 2-cup) oven-safe soup bowls, filling to within 1⁄2 inch of rims. Brush rims with beaten egg yolk. Place dough circles over bowls, gently pressing to sides of bowls. Brush tops with egg yolk; sprinkle with kosher salt. Cut 2 (1-inch) vents in the top of each pot pie. Place on a rimmed baking sheet. Bake until crusts are golden brown, approximately 23 minutes.