Spiced Pork Potpie

Name: Spiced Pork Potpie
Ingredients: 1 boneless pork shoulder butt roast (1-1/2 pounds), cubed; 1/2 cup butter, divided; 2 cups apple cider or juice; 1 cup water; 1 cup chopped peeled tart apple; 1/2 cup dried cranberries; 1/2 cup pitted dried plums, chopped; 2 teaspoons ground cinnamon; 1-1/2 teaspoons ground ginger; 2 whole cloves; 6 tablespoons all-purpose flour; 1 can (15 ounces) sweet potatoes, drained and cubed; 1 cup all-purpose flour; 1-1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk; 1/2 cup butter, melted

17 ingredients

3 steps

Ingredients

1 boneless pork shoulder butt roast (1-1/2 pounds), cubed
1/2 cup butter, divided
2 cups apple cider or juice
1 cup water
1 cup chopped peeled tart apple
1/2 cup dried cranberries
1/2 cup pitted dried plums, chopped
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
2 whole cloves
6 tablespoons all-purpose flour
1 can (15 ounces) sweet potatoes, drained and cubed
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup butter, melted

Directions

1

In a Dutch oven, cook pork in 2 tablespoons butter until no longer pink. Add the cider and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the fruit and seasoning; simmer 10 minutes longer.
2

Melt remaining butter; stir in flour until smooth. Slowly add to meat mixture. Bring to a boil; cook for 1-2 minutes or until thickened. Discard cloves. Stir in sweet potatoes. Pour into a greased 3-qt. baking dish.
3

For crust, combine the flour, baking powder and salt in a bowl. Combine the milk and butter; stir into dry ingredients until smooth. Spread over filling. Bake at 400° for 28-32 minutes or until crust is browned.