Barbeque Pulled Pork Perogies

Mix all the ingredients for the barbecue braising liquid together in a mixing bowl. Marinate the pork shoulder in the sauce for several hours.

Place in a casserole dish and cook, covered, for 3 hours at 300 F or until the pork is fork tender.

Remove from the oven and use 2 forks to pull the meat apart into shreds. Add the sauce back to the pulled pork until you reach a sticky consistency but not so wet as it will be difficult to handle when making the perogies.

Any leftover sauce can be strained and served alongside the perogies as a dipping sauce or kept for other dishes as a condiment.

Mix the dry ingredients in a bowl. Mix the wet ingredients in a second bowl. Add the wet to the dry and combine until a moist dough forms.

Dump onto a floured work surface and knead until dough is smooth. Rest for several hours or overnight if possible before rolling.

To make the perogies, a perogie mould can be used. If one is not available, follow the method below.

Roll the rested dough onto a floured surface and use a rolling pin to roll the dough to a 1 mm thickness. Use a round cookie cutter (4” diameter) and cut the dough into rounds.

Brush the edges of the dough with water and place a heaping teaspoon of pork filling in the middle of each round. Fold up the edges and press together using your fingers or a fork.

Blanch perogies in boiling water until they float. Remove from the water with a slotted spoon and fry in a little olive oil until golden on both sides. Serve warm with additional barbecue sauce, sour cream, or fried onions.