Pulled Pork Frito Pie For the Barbecue Sauce

1 64 ounce bottle Heinz Tomato Catsup (I used Simply Heinz)
1 cup brown sugar
1/4 cup of molasses
1/4 cup white vinegar
1/4 cup worcestershire sauce
2 tablespoons spicy mustard
2 tablespoons dried onion flakes
1/8 teaspoon hot sauce of your choice (I used Tobasco)
1 clove of garlic, minced

 

DIRECTIONS FOR THE BARBECUE SAUCE Place all ingredients in a slow cooker. Whisk together until well combined. Simmer on low for three hours. Stir it every so often, as the high sugar content will cause it to burn if you don't.

 

For the Pulled Pork INGREDIENTS
2 lbs pork shoulder kosher salt fresh cracked black pepper
2 1/2 cups of Mary Jane's barbecue sauce (remove the rest from the slow cooker, it can be stored in the refrigerator for later use)
1 large Vidalia onion
3 cloves of garlic, minced

 

DIRECTIONS Heavily coat the pork shoulder with kosher salt and black pepper.

 

Slice a large Vidalia onion into slices, and mince three cloves of garlic. Set aside.

 

Remove barbecue sauce from the slow cooker and measure out 2 1/2 cups. Store the rest in the refrigerator for later use.

 

Place the pork shoulder in the slow cooker, then cover it with onion slices and garlic. Pour the barbecue sauce over all the ingredients.

 

Cook on high for 3-4 hours, then remove the pork and place it in the bowl of a stand mixer. Use the paddle attachment to mix on high, instantly pulling the pork without burning your fingers!

 

Place the pulled pork back in the barbecue sauce and mix well to coat evenly.

 

To Assemble Pulled Pork Frito Pies makes 4-6 pies

 

1 bag Barbecue Fritos (not Twists) Pulled Pork
1 15.5 oz can Ranch Style or Chili Beans
2 cups Sharp Cheddar cheese, shredded Fresh Parsley for garnish (optional)

 

Directions Place a few handfuls of Barbecue Fritos in each bowl. Mix pulled pork and chili beans together in a bowl. Spoon about 1/2 cup of pulled pork on top of Barbecue Fritos.

 

Cover with shredded Sharp Cheddar cheese. Melt the cheese in the microwave if desired.

 

Top with fresh chopped parsley.