Combine ingredients in a crock pot and cook for 8-10 hours, until pork is tender and cooked thoroughly.

Shred the pork using two forks, mashing and combining the cranberries and onion as you go.

Strain the pulled pork and cranberry mixture, reserving the juice to use in soup or sauce if you'd like.

In a large bowl, combine the dry ingredients and whisk.

Use a pastry tool to cut in the chopped butter.

Add the egg and use a wooden spoon to mix until smooth and sticky.

Preheat the oven to 350* and line a large baking sheet with parchment paper.

Divide the dough into halves, then divide each half into halves once more, then divide those halves into thirds, so you end up with 12 small balls of dough.

Place each ball of dough, one at a time, in between two pieces of parchment paper, and gently roll out to about 1/8" thickness with a rolling pin.

Gently lift the dough round with a large, flat spatula and transfer it to the parchment-lined baking sheet.

Fill each round with about 1/4 cup of the pulled pork and cranberry filling, then carefully fold up the edges so that a little pocket is made around the filling. (You may have some filling left at the end.)

Bake for about 15 minutes, until crust is lightly golden. (You will likely need to bake in two batches, as my largest baking sheet was only big enough for 6 at a time.)

Allow to cool for a few minutes before serving hot.