Raspberry Cowboy BBQ Pastry

Add a little Southern comfort to your cooking with our latest recipe: the Raspberry Cowboy BBQ Pastry. This dinner dish combines the sweet and tangy flavor of raspberry with savory barbeque pork and fresh cowboy caviar and wraps it all up in a buttery, flaky pastry. The unique combination of sweet and spicy makes for a beautiful flavor profile that is further elevated by all the different textures in the dish. If you’re looking for something new to serve during busy weeknights or just want to treat yourself to something special, this recipe is a must try!

Ready to make this Raspberry Cowboy BBQ Pastry recipe yourself? Follow the detailed baking instructions below to level up your barbeque game for all your future meals and gatherings.  

Ingredients

• Pulled Pork:
  • 3 c. lemon juice
  • 3 c. lime juice
  • 2 c. orange juice
  • 1 tsp. coriander
  • 1 tsp. basil
  • 4 tsp. salt
  • 4 tsp. oregano
  • 1 tsp. fennel seed
  • 1 tsp. chives
  • 8-12 lb. pork roast
  • Pepper, to taste
    • Tip: You can buy pre-made pulled pork to save time.

• Cowboy Caviar:
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1/2 white or red onion
  • 1 avocado
  • 1 can corn, drained
  • 1 can black beans, drained
  • 3 tomatoes, seeded and diced
  • 1/4 c. lime juice
  • 1/4 c. Italian dressing

• Cowboy BBQ Pastry:
  • 1 Raspberry Butter Braid® Pastry
  • 1 c. BBQ sauce

Step-By-Step Directions

Prepare the Pulled Pork

1. If you choose to make your pulled pork from scratch, begin by trimming the excess fat from your pork roast and making 4 large, deep cuts into the roast.
2. Place the roast in a slow cooker. Add lemon, lime, and orange juice.
3. In a small bowl, mix together the oregano, basil, coriander, fennel seed, chives, salt, pepper, and 2 tbsp. lime juice until it forms a smooth paste.
4. Rub the paste into the slits and all over the surface of the roast.
5. Cover the slow cooker and cook on low for 6 hours. Once done, shred the pork in its juices.

Make the Cowboy Caviar

6. In a large bowl, combine the drained corn and black beans.
7. Dice the red, green, and yellow peppers. Dice, the onion, avocado, and tomatoes. Add them all to the bowl.
8. Pour in the lime juice and Italian dressing, toss to combine, and refrigerate for 1 hour.

Prepare the Pastry

9. Remove the frozen pastry from the packaging and place on a lightly greased 9” x 13” metal pan or 11” x 17” cookie sheet with edges.
10. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8 hours.
11. Carefully, unbraid the pastry and scoop out the raspberry filling. Put the filling in a bowl and mix it with 1 c. BBQ sauce.

Assemble & Serve

12. Spread a layer of pulled pork on the bottom of the unbraided pastry.
13. Add the raspberry BBQ sauce mixture on top of the pork.
14. Spoon some of the cowboy caviar over top of the raspberry BBQ sauce.
15. Re-braid the pastry and bake in a pre-heated oven at 325°F for 20-25 minutes, or until golden brown.
16. Once baked, add more cowboy caviar on top of the braid and drizzle with extra BBQ sauce. Serve and enjoy!

Tips for Making a Raspberry Cowboy BBQ Pastry

• Try to let the pork sit for an hour after cooking before you shred it. This will maximize the moisture of your meat. Otherwise, if you do it right away, the juices won’t have a chance to redistribute back evenly throughout the roast.
• For your cowboy caviar, dice the ingredients that need dicing into very small chunks. The smaller the better.
• The Raspberry Cowboy BBQ Pastry can be stored in an airtight container in the refrigerator for 2-3 days.