Pulled Pork Puff Pastry Parcels

Set smoker to 150˚C.

Use the Grill Society Carolina Gold BBQ Sauce as a binder and season with Grill Society Sweet Memphis. Smoke until the internal temperature hits 74˚C and it’s got some great colour.

Once at temp, add the pork to a foil tray. Then add in 1 small can of pineapple juice and some Grill Society Signature BBQ Sauce. Wrap tightly and put back into the smoker until it is probe tender.

Shred the pork and put to the side.

Cut 1 puff pastry sheet into 4 equal squares. Top one square with the pulled pork and grated cheese, then top with another square. Crimp the sides and brush with egg wash and top with some everything bagel seasoning.

Put back into the smoker at 230˚C and cook until golden brown.

Cool for 5 minutes and dig in!

Enjoy!