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Ingredients

• 2 cups sifted all purpose flour
• 1 tsp. salt (I use kosher)
• 2/3 cup cold vegetable shortening in cubes
• 5-7 TBSP. ICE water
• Filling: 1 1/2 lbs. purchased plain pulled pork OR
• 1- 3 lb. pork shoulder or butt
• 3-4 TBSP. BBQ rub (I use Milwaukee Rd, from the Spice House in Evanston, Ill.)
• 1- 3 lb. pork shoulder or butt
• 2 Granny Smith apples, peeled, cored. sliced
• 1/2 medium onion, diced
• 2 TBSP. butter or oil
• 1/2 cup sharp cheddar cheese curds - if you can't find them use sharp cheddar slices
• 2 TBSP. milk

Description

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