My favorite food, I must admit, is that which I can eat with my hands.
No forks required, no knives to slow me down–give me finger food and I am good to go! Finger foods make me feel like a kid again, and at the risk of sounding like a kid–they make eating fun (playing with your food for the win).
This recipe calls for my absolute favorite slow cooked pulled pork. My dad gave me this recipe, and I just can’t get enough of it. It’s got a hint of spice without being overpowering–and it finishes with a touch of sweetness from the dark brown sugar.
When the pork is tender and falling apart, you place a spoonful into adorable mini fillo shells. You can find these at Walmart, your local grocery story, or even Amazon! I use them for all sorts of things–everything from breakfast to dessert!
- 4 lb. pork shoulder
- 4 garlic cloves, sliced thinly
- 1 tablespoons sucanat for a healthier choice! (or brown sugar)
- 1 tablespoon chili powder
- 1 tablespoon salt
- ¼ teaspoon ground cinnamon
- 1 cup chicken broth
- Mini fillo shells
- Mix the brown sugar, chili powder, salt, and cinnamon and rub onto pork shoulder.
- Place garlic at the bottom of a slow cooker and add chicken broth, then seasoned pork shoulder.
- Cook on low for 6-8 hours, until meat shreds easily with a fork.
- When pork is done, cook mini fillo shells according to directions on the package.
- Fill shells with about 1 tablespoon pulled pork and toppings of choice.
- TOPPING SUGGESTIONS: barbecue sauce, Sriracha, cheddar cheese, scallions.
This recipe was created by Kelly Galloway.
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