PULLED PORK POT PIE
- Number of Servings: 12
Ingredients
PORK ROASTGREENSBLACK EYE PEASCORN BREAD MIXMILK EGGSBARBQUE SAUCE
COOK ROAST 10 HOURS IN CROCK POT. PULL MEAT FROM THE BONE AND SHRED. MIX MEAT WITH 1 C OF SAUCE. SPREAD MEAT INTO A 11 X 15 PAN. COOK GREENS ACCORDING TO PACKAGE DIRECTIONS. TOP MEAT WITH 2 CANS OF BLACKEYE PEAS. TOP THAT WITH THE DRAINED COOKED GREENS. PREPARE 3 PACKAGES OF THE CORN BREAD MIX AND POUR ON TOP OF INGREDIENTS. BAKE IN OVER AT 400 UNTIL CORNBREAD IS COOKED THRU.
Number of Servings: 12
Recipe submitted by SparkPeople user KAYJAYNES1.
Number of Servings: 12
Recipe submitted by SparkPeople user KAYJAYNES1.
Nutritional Info Amount Per Serving
- Calories: 631.9
- Total Fat: 18.7 g
- Cholesterol: 104.8 mg
- Sodium: 945.8 mg
- Total Carbs: 80.2 g
- Dietary Fiber: 10.7 g
- Protein: 36.7 g
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