Pulled Pork and Biscuits

Name: Pulled Pork and Biscuits
Prep time: 20 min
Total time: 6 h 30 min
Yield: 20 serving(s)
Ingredients: 7 lb. pork shoulder roast trimmed of excess skin and fat; 3 tbsp. chili powder; 1 1/2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1 large onion, sliced; 4 cloves garlic, minced; 1 c. barbecue sauce; 5 c. all-purpose flour; 2 tbsp. baking powder; 1 1/2 tsp. salt; 2 sticks unsalted butter; 2 1/4 c. buttermilk; 1 (14-ounce) bag cabbage slaw; 1 c. apple-cider vinegar; 1 medium red onion; 1 bunch fresh cilantro

By Khalil and Ashley HymorePublished: Nov 30, 2011

1 Rating

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Anson Smart

Yields:

20 serving(s)

Prep Time:

20 mins

Total Time:

6 hrs 30 mins

Savory pulled pork is sandwiched between homemade mini biscuits in this perfect-for-winter dish.

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Ingredients

Pork

7 lb. pork shoulder roast trimmed of excess skin and fat
3 Tbsp. chili powder
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
1 cup barbecue sauce

Mini Biscuits

5 cups all-purpose flour
2 Tbsp. baking powder
1 1/2 tsp. salt
2 sticks unsalted butter
2 1/4 cups buttermilk

Garnishes

1 (14-ounce) bag cabbage slaw
1 cup apple-cider vinegar
1 medium red onion
1 bunch fresh cilantro

Directions

1. Step 1Cook pork: In a small bowl, combine chili powder, salt, and pepper. Rub mixture all over pork roast until thoroughly coated. Place onion and garlic cloves in bottom of a 4- to 6-quart slow cooker, then add roast and barbecue sauce (we used KC Masterpiece). Pour water over roast until covered — about 4 cups.
2. Step 2Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserving onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups barbecue sauce. Cook on high until heated, about 8 minutes.
3. Step 3Make mini biscuits: Preheat oven to 450°F. In a large bowl, stir flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse meal. Using a fork, stir in buttermilk just until dough forms. Knead 3 to 4 turns on a lightly floured surface and divide into 2 equal balls dough. Pat 1 ball dough into 1/2-inch-thick disk and cut out biscuits using a 2-inch cutter (gathering and incorporating scraps until all dough has been used). Repeat with remaining ball dough. Place biscuits 1 inch apart on parchment-lined baking sheets. Bake until golden and fluffy, about 15 minutes. Transfer to a wire rack to cool.
4. Step 4Meanwhile, prepare garnishes: In a small bowl, toss cabbage slaw with apple-cider vinegar; set aside. Thinly slice red onion, and then remove leaves from cilantro; set aside.
5. Step 5Assemble sandwiches: Split mini biscuits with a fork and top each with about 3 tablespoons pork. Garnish with slaw or cilantro and red onion, if desired.