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| 2 Tasse | Shredded cooked pork |
| 1/4 Tasse | cider vinegar |
| 1 Packung | (15-ounce) refrigerated piecrusts |
| 1 klein | Onion chopped |
| 1 Esslöffel | olive oil |
| 1 gross | Tart apple; peeled and thinly sliced |
| 2 Esslöffel | light brown sugar |
| 1/2 Teelöffel | salt |
| 3 Esslöffel | Chopped fresh parsley; divided |
| 1 Tasse | (4 ounces) shredded colby-monterey jack cheese |
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Combine shredded pork and cider vinegar; cover and chill 1 hour. Drain well; pat dry with paper towels. Set aside.
Fit 1 piecrust into a 9-inch pieplate according to package directions.
Saute onion in hot oil in a large skillet until tender; remove from heat. Stir in pork, apple, brown sugar, salt, and 2 tablespoons parsley; spoon into pastry shell. Sprinkle with cheese. Top with remaining piecrust; trim off excess pastry. Fold edges under, and crimp. Cut a crescent shape in center of crust to allow steam to escape. Prick remaining crust with a fork.
Bake at 450° for 15 minutes. Shield edges with strips of aluminum foil; reduce heat to 350°, and bake 30 to 35 minutes or until crust is browned. Sprinkle with remaining 1 tablespoon parsley. Makes 6 servings.
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