Slow Cooker Texas Pulled Pork "Hot Pockets" (with hidden mushrooms)

Note: this post is unnecessarily long and boring... I'm thinking way too many details... but I don't feel like editing it down so feel free to skip whatever parts you want!

Okay so this first recipe post is not all that "whole" but I did hide one cut up crimini mushroom amongst the 6 pockets I made... I said we don't really like mushrooms right? Trying not to be wasteful, I figured if I could hide a mushroom in the BBQ then at least we'd be eating some extra veggies...

Slow Cooker Texas Pulled Pork
Loosely adapted from this recipe on Allrecipes.com.

Ingredients 

1 even coat of vegetable/canola/olive oil in crock pot (about 1T) 

2 lbs boneless pork tenderloin

3/4 cup barbeque sauce (I used a hickory/brown sugar sauce out of the bottle)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 teaspoon dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1/2 extra large onion, chopped
2 large cloves garlic, crushed (I used a heaping teaspoon of the jarred chopped stuff)
1 1/2 teaspoons dried thyme

Can be served on buns or toast, or put into "hot pockets" (recipe to follow)

Directions

1. Spray crockpot with even layer of oil

2. Add pork tenderloin(s) and dump in remainder of ingredients. You can mix them up a little if it makes you feel better and make sure they get under/around the pork and that there is at least enough chicken stock to almost cover them- moisture is key to successful crock pot cooking.

3. Cook on high 5-6 hours or low 6-8 hours (until pork can be easily shredded with two forks)

4. Shred pork and mix with excess sauce that surrounds it and remove from crock pot so sauce does not burn. (Ours burned a little but it still tasted good... almost a little bit "smoky?")

"Hot Pocket" Crust

Slightly adapted from GTC Magic Pizza Dough recipe by Katie at Good Things Catered

Ingredients 

2 c. AP flour
1 tsp instant yeast
1/2 tsp salt
1 tsp honey (I just eyeball this- a little squeeze through the food processor chute)
3/4 c. water, 105-110 degrees (basically very hot tap water)
scant 1/4 c. good quality olive oil (I used good ol' cheap HEB brand and it still tasted great!)

Directions

1. Add flour, yeast, and salt to food processor and turn on (low? mine only has one speed).

2. Add the honey, water, and oil slowly through the chute in the lid until all ingredients are well combined.

3. Dump dough onto floured surface and gather into ball with floured hands.

4. Place in sealed gallon sized ziploc bag and put in fridge overnight or let rise in covered bowl for an hour or so until ready to use.

To assemble "hot pockets"

Ingredients

Left over BBQ pork (or any filling of your choice)

Any veggies you might want to disguise with sauce/filling

Shredded cheese

Olive oil and seasoning to sprinkle on crust (optional)

1. Preheat oven to 375* F

2. After dough rises or after you pull it out of the fridge (and let it come to room temp for about 20 mins) divide dough into eight pieces.

3. Roll pieces into round a few at a time and place on silipat (or parchment) lined baking sheet (I fit four on each sheet)

4. Place about 2T leftover Slow Cooker Texas Pulled Pork (mixed with a few mushrooms if you are trying to use up your unwanted co-op purchase...) and some shredded cheese if you have it on hand on one side of a rolled dough round

5. Fold dough over to cover and press edges with a fork to seal

6. Repeat with remaining dough and filling 

7. Stab pockets with fork in 2-3 places to allow steam to escape

8. You can spray pockets with a little olive oil and sprinkle on some Italian seasoning or any other herbs you might like if you want to add a little extra flavor to the crust

9. Bake at 375*F for about 15 minutes or until dough is golden brown/baked through

Drew reheated one of these babies for lunch the next day in the microwave and said they tasted fine that way. We also froze several of them to have an easy "quick" dinner option on late work nights.