Steen’s Syrup Braised Pork Turnovers

These Steen’s Syrup Braised Pork Turnovers are hand pies with an all butter crust that open to reveal shredded pork goodness braised in a rich sauce.

This recipe uses Steen’s Cane Syrup, the gold standard of cane syrup, derived juice from the sugarcane plant that’s been cooked in open kettles to concentrate; it’s golden brown, not too thick, sweet, and similar in flavor to molasses without the bitterness. Used in place of molasses or maple syrup, it works great on pancakes, in meat glazes, or in pecan pies. If cane syrup is unavailable sorghum syrup, derived from sorghum grass, is a good substitute; sorghum syrup is another sweet syrup with a bit more earthiness. Also you can blend two parts light corn syrup to one part unsulphured molasses; the corn syrup will combat the bitterness in the molasses.

I make these in large quantities so I tend to braise a large pork shoulder. I can’t help eating some of the shoulder by itself; it’s delicious with rice or mashed potatoes or whatever sauce holding side you like.


Continue reading “Steen’s Syrup Braised Pork Turnovers”