Crock pot pie

The other day I was looking for comfort food. I hadn't seen the sun in a few days, and while it hasn't been that cold here, it has been seriously dismal. I don't suffer from seasonal affective disorder, but a person can only take so much before they start self-medicating with casserole. I found a recipe for a pulled pork and apple pot pie with rosemary biscuit topping. Sold! The only downside was it involved cooking a 3 lb pork shoulder in a Dutch oven for multiple hours. Not labor intensive, but also not conducive to having fun Saturday plans. Since I wanted to go meet a friend for brunch and then do some Christmas shopping, I decided to adapt the recipe for the slow cooker. 

I didn't take any pictures of the finished product, but enjoy this photo of Dolly Parton and Keith Haring hanging out together, which is almost as awesome. 

Verdict: extreme success. It was delicious, comforting, and incredibly easy. Also, when I came home my apartment smelled amazing, which is always a plus. Here is the recipe for those hoping to create delicious, comforting pulled pork pot pies in your own kitchens!

Ingredients:

1 T olive oil

1 yellow onion

3 lbs pork shoulder

1 1/2 cups chicken broth

salt

pepper

2 tsp thyme

4 tsp rosemary

2 granny smith apples

2 1/2 c flour

8 T butter

2 tsp baking powder

1 tsp baking soda

1/2 c grated cheddar 

1 c buttermilk

Rub the pork shoulder all over with salt and pepper. Heat the olive oil in a saucepan on medium high heat. Brown the pork shoulder on each side. Transfer pork to the crock pot. 

Dice the onion and saute in the pan until soft. Add the thyme and 2 tsp of the rosemary and stir until fragrant. Remove from heat and throw the onion mixture in the crock pot. Add the chicken broth. Turn the crock pot on low and cook 7-8 hours. Then go about your business for the next 7-8 hours!

Remove the pork and shred with two forks. Return to the pot. Peel, core, and cut the apples into 1-inch pieces. Toss in the crock pot. Leave to cook a little more while you make the biscuit topping.

Preheat the oven to 350. Mix the flour, baking powder, baking soda, 3/4 tsp salt, and 1/4 tsp pepper in a bowl. Cut in the chilled butter and mix until the mixture resembles a course meal. Add in the cheese and the rest of the rosemary and stir to combine. Finally, add in the buttermilk. 

Put the pork and apple mixture in a casserole dish. Drop the biscuit mixture over the top and spread to cover the whole surface. Cook the pot pie in the oven for 20 minutes until the biscuit topping is mixed through. Prepare for amazingness!