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Barbeque Pulled Pork Perogies

Barbeque Pulled Pork Perogie
5 pounds boneless pork shoulder
2 onions minced
1 stalk celery minced
3 star anise pods
8 cloves garlic minced
4 bay leaves
1 cup red wine
2 cups ketchup
1 cup brown sugar
1 cup molasses
1/2 cup Dijon mustard
1/4 cup Worcestershire sauce
1/2 cup red wine vinegar
3 tablespoons liquid smoke
1 teaspoon chili flakes
2 teaspoons sea salt
1 teaspoon pepper
Perogie Dough
2 1/3 cups AP flour plus extra for kneading
1 teaspoon salt
2 eggs
1 tablespoon plus 1 tsp sour cream
2/3 cup water

Barbeque Pulled Pork Perogie
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.
Perogie Dough
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 assemble
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.

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