Grilled Pork Pie

Directions

1. 1
   Cut butter into 1/2 inch cubes; refrigerate. In small mixing bowl combine flour and salt. Add in cold butter until mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal dough ball in cling wrap; place in refrigerator overnight.
2. 2
   Sprinkle countertop generously with flour. On floured area, roll out dough to a thickness of 1/8-inch. Cut dough into five-inch diameter circles. Immediately peel, lift and flip dough circles, making sure they don't stick. Yield should be eight pie shells.
3. 3
   In small sauce pan, combine soaking sauce ingredients (white vinegar, cola, ketchup, brown sugar, Worcestershire, molasses, paprika, salt, black pepper, hot pepper sauce). Bring sauce to a light boil; reduce heat and simmer for 20 minutes. Remove sauce from heat and set aside.
4. 4
   Preheat grill using Kingsford charcoal, until internal temperature reaches 400°F.
5. 5
   Combine chopped pork and 1/2 cup of soaking sauce in medium bowl. Spread three tablespoons of sauced pork onto one-half of each dough circle, making sure outer edge of the shell is uncovered. Lightly moisten edges of dough with water. Fold dough in half creating a half-moon with filling. Gently press pie edges together and crimp with a fork.
6. 6
   Prep the charcoal grill grate with a grill brush and a light coat of oil. Transfer pies to the grill and cook at 400 degrees Fahrenheit over direct heat for two to three minutes on each side, or until dough turns a crispy golden brown. Remove from grill and serve with remaining soaking sauce and coleslaw.